Pound each piece of chicken lightly with a meat mallet to tenderize.
Combine buttermilk and salt in a bowl or baggie and add chicken. Let soak in refrigerator for at least one hour. Eight hours is better.
Combine flour, paprika, pepper, and garlic powder on a plate or in a bowl.
Heat oil in a skillet to a depth of about 1 inch. Oil should be rippling hot - about 360 degrees.
Shake buttermilk mixture off of chicken pieces and dredge in flour mixtures.
Place a few pieces at a time in oil. The most important thing is to NOT crowd the chicken. Otherwise, it will not be crisp. You will need to fry it in two or three batches.
Cook the chicken for about 15 minutes, until it is golden. You will turn it occasionally, being careful not to disturb the crust. Reheat the oil again before adding the next batch.
Drain chicken and let cool to room temperature. Cut into slices to be placed on top of salad.