Marinate the Chicken:

1. In a large bowl, combine the chicken pieces with salt, black pepper, paprika, garlic powder, and onion powder. Pour in the buttermilk and mix well, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Prepare the Coating:

1. In a shallow dish, whisk together the all-purpose flour, salt, black pepper, paprika, and baking powder.
2. In another bowl, beat the eggs with 1/4 cup of water until well combined.

Coat the Chicken:

1. Remove the marinated chicken from the refrigerator.
2. Dredge each piece in the seasoned flour mixture, shaking off any excess.
3. Dip the floured chicken into the egg mixture, allowing any excess to drip off.
4. Return the chicken to the flour mixture for a second coating, ensuring an even, thorough layer.

Fry the Chicken:

1. In a large, heavy-bottomed skillet or deep fryer, heat vegetable oil to 175°C (350°F). The oil should be deep enough to fully submerge the chicken pieces.
2. Carefully place a few pieces of chicken into the hot oil, avoiding overcrowding. Fry in batches if necessary.
3. Fry each piece for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 74°C (165°F).
4. Once done, remove the chicken and place it on a wire rack over a baking sheet to drain excess oil. This helps maintain its crispiness.