Start by pounding the boneless, skinless chicken breasts between two pieces of plastic wrap until they are about ½ inch thick.

In a shallow dish, combine all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and optional cayenne for a flavorful kick.

In a separate bowl, whisk together the buttermilk and eggs until smooth.

Take each piece of chicken and dredge it in the seasoned flour, then dip it in the buttermilk mixture, and coat it back in flour.

In a heavy skillet, pour enough vegetable oil to cover the bottom by about ¼ inch and heat over medium-high heat.

Carefully add the coated chicken pieces to the skillet, frying each piece for 5-7 minutes on one side until golden brown, then flip and cook for an additional 5-7 minutes.

Once perfectly golden, remove the chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.