Wash and skin the chicken pieces.

Season the chicken with salt and pepper.

Pour buttermilk into a bowl.

Place flour in another bowl.

Dip each chicken piece in buttermilk, ensuring it's fully coated.

Dredge the buttermilk-soaked chicken in flour, making sure it's completely covered.

Pour approximately 1/2 inch of oil into a frying pan.

Heat the oil over medium-high heat until hot.

Carefully place the breaded chicken pieces into the hot oil, one at a time.

Fry the chicken, turning occasionally, until both sides are golden brown.

Reduce heat to medium-low.

Cover the pan.

Cook for 20 to 25 minutes, or until chicken is cooked through.

Remove chicken from pan and place on a wire rack to drain excess oil.