In a medium bowl, combine the flour, salt, pepper, garlic powder and paprika, mixing well.

Whisk the egg and buttermilk in a second, shallow bowl to combine.

Dip each piece of chicken in the buttermilk and egg mixture, coating completely.

Then roll each piece in the seasoned flour until completely covered.

Allow chicken rest for at least 10 minutes before frying.

Add oil to a large frying pan over medium-high heat.

Once oil is heated, fry chicken in batches, turning often with tongs, until the outside is golden brown and juices run clear.

Remove chicken from oil and place on a wire rack over a baking sheet to drip dry.

Enjoy!