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Mix the chicken pieces, buttermilk, salt and black pepper in a large bowl and refrigerate for at least 4 hours.
Mix the flour, onion powder, garlic powder, paprika and cayenne pepper in a medium bowl with a baking sheet set up next to it.
Remove the chicken from the buttermilk marinade, then add each chicken piece to the flour mixture, coating well, then place onto the baking sheet and let sit for at least 30 minutes (the flour will become paste-like).
Add a large dutch oven ½ full with vegetable oil heated to 365 degrees and fry in batches (do not crowd the pan) of 4 pieces, cooking for 10-12 minutes (check for 165 degrees and that the chicken is cooked through).