Place chicken pieces in a large bowl and pour buttermilk over, ensuring they are submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

In a separate bowl, combine flour, paprika, cayenne pepper, salt, pepper, and garlic powder. Whisk until well mixed.

Remove chicken from refrigerator and let excess buttermilk drip off. Coat each piece in the prepared flour mixture and shake off excess flour.

In a skillet, pour vegetable oil to a depth of about 1 inch. Heat over medium-high to 350°F (175°C). Test with a small amount of flour.

Fry chicken pieces in batches for 6-8 minutes on one side, then flip and cook until deep golden brown and internal temperature reaches 165°F (75°C).

Transfer fried chicken to a wire rack over a baking sheet to drain and cool for about 5 minutes.