In a large bowl, whisk together the buttermilk, salt, black pepper, and cayenne. Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 8 hours, or overnight.

In another large bowl, mix the flour, onion powder, garlic powder, salt, pepper, and cayenne.

Remove the chicken from the buttermilk mixture, letting the excess drip off. Press each piece firmly into the flour dredge to coat thoroughly. Let the coated chicken rest on a wire rack for 10–15 minutes before frying—this helps the coating stick.

In a deep skillet or Dutch oven, pour in enough vegetable oil to reach about 2 inches deep. Heat over medium to 325°F. (You can test with a thermometer or drop in a small piece of bread—it should sizzle immediately.)

Working in batches, carefully lower the chicken into the hot oil. Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through. Internal temp should reach 165°F.

Transfer fried chicken to a wire rack set over paper towels. Let it rest for a few minutes before serving—this keeps the crust crisp.