Place the chicken thighs and drumsticks in a large mixing bowl. Pour the buttermilk over the chicken, ensuring each piece is well coated. Add a generous pinch of salt and black pepper, then stir to evenly distribute the seasoning. Cover the bowl with cling film and refrigerate for at least 30 minutes, allowing the buttermilk to tenderize the meat. For deeper flavor and optimal juiciness, marinate overnight. Before cooking, let the chicken return to room temperature.

Pour enough oil into a deep, heavy-based sauté pan or a sturdy casserole dish to create a depth of about 1.5 cm. Place the pan over medium heat and allow the oil to reach 170°C (340°F). If you don’t have a thermometer, drop a small cube of bread into the oil—if it sizzles and turns golden brown within 30 seconds, the oil is ready for frying.

On a large plate, spread the flour and mix in the smoked paprika, cayenne pepper, garlic powder, and a pinch of salt and black pepper. Remove each chicken piece from the buttermilk, letting excess liquid drip off, then dredge it thoroughly in the seasoned flour mixture. Press the flour onto the surface, ensuring an even coating on all sides. Let the coated chicken rest in the flour for a couple of minutes to absorb any lingering moisture, which helps create a crispier crust.

Carefully lower the chicken into the hot oil, frying in batches if necessary to prevent overcrowding. Turn the chicken frequently, frying for 25-30 minutes until evenly golden brown and fully cooked through. The coating should be crisp and deeply colored, and the internal temperature should reach 75°C (165°F).

Once done, transfer the fried chicken onto a plate lined with kitchen paper to drain excess oil. Serve warm and enjoy with your favorite sides.