Cover chicken with water in large bowl. Stir 2 tablespoons salt into water. Refrigerate 12 hours or over night.

Blend flour, cracker crumbs, garlic powder, onion powder and paprika in large, heavy duty, plastic freezer zip-type bag. Pour buttermilk into medium bowl.

Remove chicken from water. Do not rinse. Pat chicken dry. Dredge each piece of chicken in flour mixture and place on large baking sheet to dry. Dip floured chicken pieces into buttermilk and re-dredge them in flour mixture a second time, placing back on baking sheet to dry.

Heat oil over medium-high heat in large cast iron or electric skillet until hot but not smoking. Oil should be half way up sides of skillet. Carefully add chicken pieces and fry without crowding until golden brown and cooked through, about 15 minutes per side. If chicken browns too quickly, turn heat down to medium and watch carefully. Do not cover skillet or chicken will be steamed and not crispy.

Drain and cool cooked chicken pieces on paper towels or brown grocery bag. Serve immediately or cool completely and store in refrigerator. Use skillet drippings to make cream gravy!