In a large bowl, combine the chicken and buttermilk.

Cover the bowl and refrigerate for at least one hour to allow the chicken to marinate.

In a large plastic zipping bag, combine the all-purpose flour, salt, and black pepper.

Drain the chicken, discarding the buttermilk.

Working in batches, add the chicken pieces to the flour mixture in the bag and toss to coat.

Shake off excess flour and let the chicken rest for 15 minutes.

Heat about 1/4 inch of oil in a large skillet over medium heat.

Fry the chicken in the hot oil until golden brown on all sides.

Reduce the heat to medium-low, cover the skillet, and simmer, turning the chicken occasionally, for 40 to 45 minutes or until the juices run clear.

Uncover and cook for an additional 5 minutes to achieve a crispier texture.