Put the chicken in a large baking dish and sprinkle on the pepper and salt. Refrigerate for 1 hour.
Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour.
In a large cast iron skillet, heat the oil until simmering. Add the chicken pieces and fry over moderate heat, turning until golden and cooked through, about 30 minutes, Lower the heat if the chicken gets too dark.
Recipe courtesy of Executive Chef Jasper Alexander, Hattie's Restaurant