Step 1: Marinate the Chicken

1. In a large mixing bowl, combine buttermilk, salt, black pepper, paprika, cayenne pepper, and minced garlic.

2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged.

3. Cover and refrigerate for at least 4 hours (preferably overnight) to allow the buttermilk to tenderize the chicken.

Step 2: Prepare the Coating

1. In another large bowl, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

2. Whisk well to combine all dry ingredients evenly.

Step 3: Dredge the Chicken

1. Remove chicken from the buttermilk marinade, letting excess drip off.

2. Coat each piece thoroughly in the flour mixture, pressing gently to adhere.

3. Place coated chicken on a tray and let it rest for 10 minutes to help the breading stick.

Step 4: Heat the Oil

1. In a deep frying pan or Dutch oven, heat the oil to 350°F (175°C).

2. Use a thermometer to ensure the correct temperature for crispy, non-greasy chicken.

Step 5: Fry the Chicken

1. Carefully place chicken pieces into the hot oil, avoiding overcrowding.

2. Fry for 10-12 minutes, turning occasionally, until golden brown and crispy.

3. Use a meat thermometer to check the internal temperature (165°F or 75°C).

4. Transfer fried chicken to a wire rack with paper towels underneath to drain excess oil.