Steps
1. In a bowl, soak the chicken thigh in buttermilk for at least 30 minutes (or overnight in the fridge).
2. In another bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Heat about 1 inch of vegetable oil in a frying pan over medium-high heat.
4. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the seasoned flour until fully coated.
5. Carefully place the chicken in the hot oil and fry for 7-10 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
6. Remove the chicken and place it on a paper towel-lined plate to drain excess oil before serving.