I could devour this all day!

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours, or overnight for best results.
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture, ensuring they are well coated.
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 12-15 minutes per batch. Drain on paper towels.
In a small saucepan, melt the butter over medium heat. Add the Cajun seasoning and stir for about 1 minute.
Pour in the heavy cream and bring to a simmer, stirring constantly until the sauce thickens slightly.
Serve the fried chicken hot, drizzled with the creamy Cajun sauce and garnished with chopped parsley.

Variations & Tips
For a spicier kick, increase the amount of cayenne pepper in the flour mixture or add some hot sauce to the buttermilk marinade. If you prefer a lighter sauce, substitute half of the heavy cream with chicken broth. For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour. You can also experiment with different herbs in the sauce, such as thyme or oregano, to add a unique twist.