In a large bowl, mix together buttermilk and 1 tbsp. salt. Add chicken and coat well. Cover and refrigerate for at least 1 hour.
In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, 1 tbsp. salt, and black pepper.
Remove chicken from buttermilk and shake off excess. Dredge in the flour mixture, shaking off excess.
Heat 1-2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F.
Fry chicken, in batches if necessary, until golden brown and cooked through, about 12-15 minutes.
Drain on a wire rack or paper towels before serving. Enjoy!