Place chicken pieces into a plastic storage bag and cover with buttermilk. Marinate in the fridge for at least 4 hours or overnight.
To prepare: Remove chicken pieces from buttermilk to a colander to drain. Discard marinade.
Set-up dredging station: Mix together pancake mix, cornstarch, seasoned salt, paprika, garlic powder, onion powder and black pepper in a shallow dish. Whisk together eggs and milk in a separate shallow dish. Have nearby a pan to place breaded pieces.
Dredge each chicken piece in dry mixture, dip in egg wash and into dry mixture a second time. Place onto the pan in a single layer. Repeat until all chicken pieces are breaded. (This can be done up to an hour in advance then placed into the fridge until ready to fry)
Heat vegetable oil in a deep pot to 350-360°F. Fry chicken in batches for about 3 minutes total or until golden on both sides and cooked through. Turn as needed for even browning. Maintain cooking temperature while frying.
Use a slotted spoon and remove to a paper towel lined pan or platerr. Season lightly with additional seasoned salt immediately.
Serve hot with your favorite dipping sauces.
Cooking time may vary slightly depending on size of chicken pieces