Begin by placing your chicken pieces into a large bowl and pouring enough buttermilk over them to ensure they're fully submerged. Cover the bowl with plastic wrap and let it marinate in the refrigerator for a minimum of 4 hours, or ideally overnight.

In a separate bowl, combine all-purpose flour with cayenne pepper, paprika, seasoned salt, and black pepper. Whisk the ingredients together until well mixed. Set this mixture aside, ready for dredging your marinated chicken.

Once your chicken has soaked in the buttermilk, remove each piece from the marinade, allowing any excess liquid to drip off. Coat each chicken piece in your prepared flour mixture, pressing the flour onto the chicken for better adherence.

Select a heavy-duty cast-iron skillet and fill it about 1.5 inches deep with vegetable oil. Heat the oil over medium heat until it reaches around 350°F (175°C). Preheating is crucial for achieving that perfect golden-brown crust.

Gently place the coated chicken pieces into the hot oil and fry for about 12-15 minutes per side, turning occasionally until golden and the internal temperature reaches 165°F (75°C).

Once cooked, use tongs to carefully remove the chicken from the oil and place it on a cooling rack set over a baking sheet to drain excess oil.

Serve your Buttermilk Fried Chicken immediately for the best taste, with classic Southern sides like coleslaw or biscuits. Store leftovers in an airtight container in the fridge for up to 3 days.