Place the chicken pieces in a bowl or plastic container and pour buttermilk over, the chicken should be covered in buttermilk, if not, add more. Cover and refrigerate for 8 - 12 hours. (but at least 2)
Pour oil in a large skillet (electric is good to maintain even heat) to a depth of ½ inch. Heat to 325º F.
Drain the chicken in a colander. Combine the salt, paprika, garlic powder, onion powder, and cayenne pepper. Reserve 1 tablespoon. Season the chicken well on all sides. Add the reserved tablespoon spice mix to the flour, mix well. Dredge the chicken in the flour and shake off any excess.
Place the chicken skin side down into the pan. The oil should come to about half-way up the pan, maintain a temperature of 325°F. Cook the chicken until golden brown on each side, about 10 - 12 minutes per side. Remove the chicken when it is well browned and has reached an internal temperature of 180 degrees (juices run clear).
Drain the chicken on a rack over a sheet pan. Do not put the chicken on paper towels or paper bags as this will soften the coating, do not keep the chicken warm in the oven as this too will soften the coating. The chicken is good hot, or even at room temperature.