Remove any excess fat from the boneless chicken breasts
Whisk granulated garlic, granulated onion, oregano, paprika, and chili powder in a small bowl.
Season the chicken on both sides with salt, pepper, and 3/4 of the spice mixture.
Place seasoned chicken in a large bowl and add the butter milk, set aside.
While the chicken marinades in the buttermilk and spices, whisk the all purpose flour with the remaining 1/4 spices, salt, pepper, baking soda, and 2 tbsp of the seasoned buttermilk.
Dredge the chicken in flour mixture and shake off any excess flour.
Fry chicken in vegetable oil for 6-8 minutes or until fully cooked through at a steady temperature of 310-325 degrees
Remove chicken from the skillet and place on a rack, allowing excess oil to drip.