Take all of your pieces of chicken & lightly season them with salt/pepper & set aside.

In a shallow bowl, whisk your eggs, set aside.

In a large shallow bowl,combine flour and all remaining ingredients, mix well.

In your large ziplock bag place HALF the flour/seasoning mixture into the bag, reserve other half for later in the bowl.

Dip chicken pieces in buttermilk, then a couple at a time, put them in the ziplock bag with the HALF flour, seal the bag and shake to coat well.

Place the coated chicken on a cookie sheet or tray,

Next, Dip each chicken piece in the egg mixture

Then finally dip them into the reserved flour in the bowl taking care to thoroughly coat the chicken; Repeat with all remaining chicken pieces.

In a large semi-deep skillet, fill 1/2 way with your peanut oil until it is VERY hot, but not boiling, about 325 degrees.

Place as many as you can comfortably fit into your hot skillet, careful not to overcrowd.

Fry chicken until they are golden brown on the outside and juices run clear on the inside.

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

ENJOY!