Creating perfect Country Fried Chicken is a straightforward endeavor if you adhere to the following steps:

1. Marinate Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and marinate in the refrigerator for at least 2 hours or overnight for best results.

2. Prepare Breading: In a separate bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well to distribute the spices evenly.

3. Heat Oil: In a large skillet, pour enough oil to cover the bottom about ½ inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).

4. Coat Chicken: Remove chicken pieces from the buttermilk, allowing the excess to drip off. Dredge each piece in the flour mixture, ensuring an even coat. Shake off any excess flour.

5. Fry Chicken: Carefully place the coated chicken pieces in the hot oil. Do not overcrowd the pan; work in batches if necessary. Fry for about 10-15 minutes per side or until the chicken is golden-brown and cooked through.

6. Drain Oil: Once cooked, use tongs to remove the chicken from the oil and place it on a wire rack or paper towels to drain the excess oil.

7. Check Temperature: Ensure the chicken is cooked to an internal temperature of at least 165°F (74°C) for food safety.

8. Rest: Let the chicken rest for about 5 minutes before serving to allow juices to redistribute.