Cut the breasts (leaving wings intact) and legs off the chicken, Remove the wing tips and reserve the back and bones for stock. Cut the breasts in half going through the rib bones. Separate the thigh and the drumstick. Marinate the chicken pieces in the buttermilk with the paprika, onion powder, garlic powder, salt and black pepper and place in the fridge overnight.
Make the seasoned flour by combining the flour with all the spices and mixing. Set aside.
Set a countertop deep fryer to 315F
Prepare a dredging station on your counter with the chicken in marinade, the seasoned flour and the additional cup of buttermilk in a separate bowl.
Bread the fried chicken by taking from the marinade, dredging all over in the seasoned flour, dunking in the plain buttermilk, and then back into the seasoned flour before submerging into the deep fryer. 2-3 pieces will fit into the fryer per batch and each batch needs to cook for 12-13 minutes, so it will take about an hour total.
Place cooked chicken onto a wire rack lined sheet pan in a 150F oven to stay warm while you are cooking the rest.