Combine first 3 ingredients; mix well. Place chicken in a shallow pan, and pour buttermilk mixture over top; refrigerate at least 15 minutes.
Remove chicken from liquid. Dredge chicken in flour.
Heat 1/2 inch of oil in a skillet to 350°; add chicken and cook, turning frequently, until chicken is brown on all sides. Reduce heat to medium; cover, and cook 25 minutes or until chicken is tender, turning occasionally. Drain well on paper towels.