Begin by flattening the boneless, skinless chicken breasts to an even thickness of about ½ inch.

In a shallow dish, combine all-purpose flour, salt, ground black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using. Whisk together until well mixed.

In a separate bowl, whisk together the buttermilk and large eggs until fully blended.

Dredge each piece of chicken in the flour mixture, shaking off excess flour.

Return the chicken to the wet mixture, then back to the flour mixture for a second coat, pressing to adhere.

Heat vegetable oil in a large skillet over medium-high heat to about 350°F.

Carefully fry chicken pieces in batches for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.

Transfer cooked chicken to a plate lined with paper towels to absorb excess oil.

Let chicken rest for a few minutes before serving. Garnish with fresh parsley if desired.