In a bowl, combine the chicken pieces and buttermilk. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
In a separate bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
Heat about 2 inches of vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
Remove the chicken from the buttermilk, allowing any excess to drip off, and dredge each piece in the flour mixture, ensuring it’s fully coated.
Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, about 4-5 minutes per batch.
Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the remaining chicken.

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Serve hot with your choice of dipping sauces and sides.
Variations & Tips
For a spicier version, increase the cayenne pepper or add a dash of hot sauce to the buttermilk marinade. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. You can also experiment with different seasonings, such as adding a pinch of dried herbs or a sprinkle of Parmesan cheese to the flour mixture for added flavor. If you prefer baking over frying, preheat your oven to 400°F (200°C) and bake the coated chicken pieces on a parchment-lined baking sheet for about 20 minutes, flipping halfway through, until crispy and cooked through.