Prepare the Chicken:
Pat the chicken pieces dry with paper towels. This helps to ensure the coating sticks well.

Make the Coating:
In a large bowl, mix together the flour, salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, and baking powder.

Prepare the Buttermilk Dip:
In another bowl, whisk together the buttermilk and egg.

Coat the Chicken:
Dip each piece of chicken into the buttermilk mixture, letting any excess drip off. Then coat it evenly in the seasoned flour mixture. Press the flour mixture onto the chicken to ensure a good, thick coat.

Heat the Oil:
In a large skillet, add enough vegetable oil to cover the bottom of the pan by about 1-2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the flour mixture into it; if it sizzles, it’s ready.

Fry the Chicken:
Carefully add the chicken to the hot oil. Fry the chicken in batches, making sure not to overcrowd the pan. Cook each side for about 6-8 minutes until golden brown and crispy. Use tongs to turn the chicken halfway through for even frying.

Check Doneness:
The chicken is done when it reaches an internal temperature of 165°F (74°C) and is golden brown and crispy on the outside.

Drain and Serve:
Remove the chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Serve hot and enjoy!