Make the spice mix by combining the smoked paprika, cayenne pepper, onion powder, garlic powder, white pepper, salt, and bouillon powder in a mixing bowl.
Using a meat mallet or the bottom of a saucepan, lightly pound your chicken to about a half inch thickness until it is even in size between two pieces of cling film.
Sprinkle 1 tablespoon of the spice mix evenly on both sides of the chicken pieces. Reserve the remaining spice for later use.
In a mixing bowl, add the buttermilk, the eggs, salt, and pepper to taste. Mix well.
In another bowl, combine the remaining spice mix, all-purpose flour, corn starch, and baking powder. Mix well.
Dip the spice-coated chicken one at a time into the buttermilk, then dip into the flour mixture.
Heat your oil to about a temperature of 350°F – 180°C. Once the oil is hot, add the chicken pieces to the oil. Fry both sides for about 4 minutes on each side until crispy and browned or when the chicken reaches an internal temperature of 165 degrees. (Fry in batches, don't overcrowd).
Once done, remove from oil and place it on a wire rack so the fat can drip off.