Directions
Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken and add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Turn the chicken to coat, cover, and refrigerate for at least 4 hours. In a large shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, the remaining salt, and the remaining black pepper. Remove each chicken piece from the buttermilk, allow excess liquid to drip off, and coat it thoroughly in the flour mixture. Heat the vegetable oil in a deep, heavy pot to 350 degrees Fahrenheit. Fry the chicken in batches without crowding the pot, turning occasionally, for 12 to 16 minutes until golden brown and fully cooked. Transfer the chicken to a wire rack and rest for 10 minutes before serving.