1. Begin by marinating the chicken pieces in buttermilk for at least 4 hours, preferably overnight. This tenderizes the meat and infuses it with rich flavor.
2. In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. Take each piece of chicken from the buttermilk, letting the excess drip off, and dredge it in the seasoned flour mixture until well-coated.
4. Heat a large skillet over medium-high heat and add the olive oil or melted butter. Lightly brown the chicken pieces on all sides; you don’t need to cook them through, just get a nice golden crust.
5. Place the browned chicken pieces in your slow cooker. Cover and cook on low for 5-6 hours or until the chicken is tender and cooked through.
6. If you want a slightly crispier texture, transfer the cooked chicken to a baking sheet and broil in the oven for a few minutes before serving.
