In a large bowl or zip-top bag, combine your chicken pieces with buttermilk and a generous pinch of salt and pepper. Seal and refrigerate for at least 4 hours, or preferably overnight.

In a shallow dish, mix the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. In a separate bowl, beat the eggs.

Remove the chicken from the buttermilk, dip each piece into the beaten eggs, then dredge in the flour mixture, pressing firmly.

Heat oil in a heavy skillet or Dutch oven to 350°F (175°C).

Carefully lower the coated chicken pieces into the hot oil, frying for 12–15 minutes, turning occasionally.

Allow the chicken to rest on a wire rack for a few minutes before serving.