|Wash and dry chicken pieces. Coat each piece in buttermilk. Combine all other ingredients in a gallon size zip lock bag.|
Shake a few pieces at a time in flour mixture. Heat oil, place chicken in single layer in hot oil. Cook slowly for about 30 minutes, turning once or twice, to brown on both sides. Return all browned chicken to skillet; cover. Cook slowly for 20 minutes or until tender and moist. Remove cover, increase heat to medium high and crisp chicken for 5 minutes. 6 - 8 servings.