Set up two large bowls: in Bowl A whisk together 3 cups all-purpose flour, 1 tablespoon garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon cayenne pepper, and salt and freshly ground black pepper to taste. In Bowl B pour 2 cups buttermilk.

Pat the 1 (4- to 5-pound) whole chicken pieces dry with paper towels (if not already cut, cut into 8 pieces and remove/discard giblets as noted).

In a large pot, Dutch oven, or deep fryer, pour about 2 inches of oil and heat to 325°F (use a thermometer to monitor temperature).

Working one piece at a time and starting with a breast as instructed, dredge the chicken piece first in the flour mixture (Bowl A), shaking off any large clumps.

Dip the floured piece into the buttermilk (Bowl B), then lightly tap it on the side of the bowl to remove excess buttermilk.

Return the piece to the flour mixture and firmly press and pinch the flour onto the chicken so it is well coated. Place the coated piece into the hot oil. (Repeat the dredge–buttermilk–dredge process for each piece.)

Continue coating and placing pieces into the oil in this order: breast, thighs, legs, wings. Do not overcrowd the pot — fry in batches if necessary to keep the oil temperature steady.

Maintain the oil temperature near 325°F, adjusting heat as needed. Turn the pieces occasionally for even browning.

After about 15 minutes from when the pieces go into the oil (timing will vary by batch and size), check the thickest part of a breast with an instant-read thermometer; the internal temperature should reach 165°F.

When cooked, remove chicken from the oil and drain on paper towels. Let rest and cool for 10 minutes before serving.