Begin by placing the cut-up chicken pieces in a large bowl. In a separate bowl, whisk together the buttermilk and eggs until well combined. Pour the buttermilk mixture over the chicken, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
In a shallow dish, combine the all-purpose flour, salt, black pepper, and paprika. Mix well to ensure all the spices are evenly distributed.
In your large skillet or deep fryer, add enough vegetable or canola oil to reach a depth of about 1 to 1.5 inches. Heat the oil over medium heat until it reaches 350°F (175°C).
Once the chicken has marinated, remove it from the refrigerator. Allow any excess buttermilk mixture to drip off before dredging each piece in the seasoned flour.
Carefully place the coated chicken pieces into the hot oil, skin-side down. Fry the chicken for about 12-15 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the crust is golden brown.
Once the chicken is cooked, remove it from the oil and place it on a plate lined with paper towels to drain any excess oil. Let it rest for a few minutes before serving.
