Cut the 4–6 pound whole chicken into serving pieces and remove skin if you prefer; set the pieces aside.
In a large resealable bag or bowl combine 2 cups all-purpose flour, 1 teaspoon paprika, garlic salt to taste, and black pepper to taste; shake or whisk to mix evenly.
Dip each chicken piece into 1 cup buttermilk, then place into the seasoned flour mixture and shake or turn to coat thoroughly; transfer coated pieces to a foil-lined baking sheet and cover with wax paper; let rest until the flour forms a paste-like coating.
Pour vegetable oil into a large skillet to reach about 1/2 to 1 inch depth and heat over medium-high until shimmering; carefully add chicken in a single layer without crowding.
Brown the chicken on both sides, then reduce the heat and cook until the internal temperature reaches 165°F (use a meat thermometer); cook wings and legs about 15 minutes and thighs and breast halves about 20 minutes, working in batches as needed.
If desired, increase heat to medium-high for the final few minutes to crisp the coating, then remove chicken and drain on paper towels; keep warm in the oven until serving.
