Place the chicken breasts in a bowl, pour the buttermilk over them to completely coat, cover, and marinate in the refrigerator for at least 1 hour or up to overnight.

In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well.

Heat about ½ inch of oil in a large skillet over medium heat.

Check if the oil is ready by dropping a tiny bit of the flour mixture into it; it should sizzle.

Remove each chicken breast from the buttermilk, allow excess to drip off, and dredge in the flour mixture.

Carefully place the coated chicken into the hot oil and cook for about 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (75°C).

Once cooked, place the chicken on a plate lined with paper towels to drain excess oil and serve hot.