Pat chicken pieces dry with paper towels and place in a large container or resealable bag
Pour buttermilk over chicken to fully submerge; seal and refrigerate for 4 hours or overnight
In a separate bowl, whisk together flour, paprika, garlic powder, salt, and black pepper
Beat eggs in a second bowl
Remove chicken from buttermilk, letting excess drip off
Dredge chicken in flour mixture, then dip into beaten eggs, allow dripping to 2-3 seconds, then return to flour and press firmly to coat
Let chicken rest on a wire rack for 15-20 minutes at room temperature
Heat oil in a heavy oven-safe skillet or cast iron pot to 325°F (about 2-3 inches deep)
Fry chicken in batches, skin side down, for 6-8 minutes per side until deep golden and crispy (adjust heat as needed to maintain stable oil temperature)
Transfer to a serving dish and keep warm in an oven set to 200°F (or reheat before serving if preferred)
Repeat with remaining chicken