In a mixing bowl, combine chicken pieces and buttermilk. Cover and refrigerate for at least 1 hour or overnight.

In another bowl, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.

Heat vegetable oil in a deep fryer to 350°F (175°C).

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.

Carefully place coated chicken bites in the hot oil, frying in batches to avoid overcrowding. Cook for 5-7 minutes or until golden brown and cooked through.

Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

Remove chicken bites with tongs and place on paper towels to drain excess oil.