Marinate the Chicken: Rinse the chicken drumsticks and pat them dry.

Place them in a bowl and pour buttermilk over them. Add half of the salt and pepper. Make sure the chicken is coated, then cover and chill for at least 2 hours.

Coat the Chicken: In another bowl, mix the flour, paprika, garlic powder, onion powder, remaining salt, and remaining pepper to make a seasoned flour mix.

Dredge the Chicken: Take the chicken out of the buttermilk, letting excess liquid drip off.

Roll the drumsticks in the seasoned flour, ensuring they're well coated. Press the flour onto the chicken for a crispy coating.

Heat vegetable oil in a deep fryer or a deep pot to 350-375°F (175-190°C).

Carefully put the coated chicken pieces in the hot oil, a few at a time – make sure not to overcrowd your fryer. Fry for 12-15 minutes until they're golden brown, crispy, and cooked inside. The chicken should reach 165°F (74°C) inside.

Use a slotted spoon to take out the fried chicken and place them on paper towels to remove extra oil.

Let them cool a bit before serving. Enjoy your buttermilk fried chicken with your favorite sides!