Step 1

Place chicken pieces into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight. May cut super large breast pieces in half to allow for more even cooking, if needed.

Step 2

Fill a deep fryer, deep medium-large pot or dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F.

Step 3

In a shallow dish or plate, sift together the flour, salt, pepper, garlic powder, onion powder, paprika and cayenne.

Step 4

In a separate dish whisk together eggs with salt and pepper.

Step 5

Remove the chicken from the buttermilk shaking off the excess. Dip into flour, then into egg wash then into flour again. Have nearby a pan, arrange breaded pieces on pan.

Step 6

Gently lower pieces into the hot oil a few pieces at a time skin side down. Maintain temperature while cooking to around 325-350°F.

Step 7

Cook in batches beginning with the dark meat being careful not to overcrowd the pot. Cook dark meat for about 10-12 minutes on each side and white meat pieces for 8-10 minutes on each side or until juices run clear.

Step 8

Remove to paper towels or an oven safe baking rack to drain. Cover and keep warm until serving.