Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap
. Place the chicken in the refrigerator and marinate for 1 hour.
Heat the oil in a large cast iron skillet. Remove the chicken
from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk
with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash
, letting the excess drip off. Dredge
the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry
the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain
on a paper-lined plate. Season the chicken with salt and pepper.