Begin by placing your chicken pieces in a large bowl and pouring in enough buttermilk to fully submerge them. Cover and refrigerate for at least 4 hours, or overnight if possible.

Combine the all-purpose flour, paprika, cayenne pepper, salt, and black pepper in a mixing bowl and whisk until well blended.

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture and let rest for about 10 minutes.

Pour vegetable oil into a skillet to a depth of about 1 inch. Heat over medium heat until it reaches approximately 350°F (175°C).

Carefully add the chicken pieces to the hot oil and fry for about 25 minutes, turning occasionally until golden brown and internal temperature is 165°F (74°C).

Transfer fried chicken to a cooling rack set over a baking sheet to let excess oil drip away. Let rest for a few minutes before serving.