Heat oil in a medium sized skillet to about 440° F.
Soak the chicken breasts in the buttermilk for two hours, covered in the refrigerator, in a medium sized bowl.
In a separate medium sized bowl, mix the remaining, dry ingredients.
After the chicken has been marinated in the buttermilk for two hours, remove the chicken breasts and place on a separate plate.
Individually dip the marinated chicken in the flour mixture. Coat the chicken thoroughly in flour and repeat, coating the chicken once more in buttermilk and then flour.
Once the chicken has been double coated, carefully place each piece into the heated oil. Flip each piece of chicken every few minutes until each side is a deep, golden brown color. [Chicken should be 165°F in the thickest part of the chicken breast]
Cool chicken on a cookie rack to drain excess oil.