Buttermilk Fried Chicken

Rinse the chicken drumsticks and pat them dry. Place them in a bowl and pour buttermilk over them. Add half of the salt and pepper. Make sure the chicken is coated, then cover and chill for at least 2 hours.
In another bowl, mix the flour, paprika, garlic powder, onion powder, remaining salt, and remaining pepper to make a seasoned flour mix.
Take the chicken out of the buttermilk, letting excess liquid drip off. Roll the drumsticks in the seasoned flour, ensuring they're well coated. Press the flour onto the chicken for a crispy coating.
Dip the coated chicken back into the buttermilk, then roll it in the seasoned flour again for a double coating that ensures extra crunch.
Heat vegetable oil in a deep fryer or a deep pot to 350-375℉.
Carefully put the coated chicken pieces in the hot oil, a few at a time – make sure not to overcrowd your fryer. Fry for 12-15 minutes until they're golden brown, crispy, and cooked inside.
Use a slotted spoon to take out the fried chicken and place them on paper towels to remove extra oil. Let them cool a bit before serving. Enjoy your buttermilk fried chicken with your favorite sides!