Instructions:
Start by combining the chicken pieces with buttermilk in a large bowl. Ensure each piece is fully submerged. Cover and refrigerate for at least 1 hour (overnight for best results).
In a large bowl, mix the flour, cornstarch, paprika, seasoned salt, cayenne pepper, garlic powder, and pepper.
Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture until fully coated.
Heat oil in a deep fryer or large pot to 350°F. Fry the chicken in batches, turning once, until golden brown and cooked through, about 15-20 minutes.
Place the fried chicken on a wire rack over a baking sheet to drain excess oil.
Enjoy!
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