Begin by using a meat pounder to flatten the chicken breasts to an even thickness, which will ensure they cook evenly.
In a large bowl, combine buttermilk with salt and pepper, and submerge the chicken breasts, covering with plastic wrap. Refrigerate for at least 1 hour to marinate.
Heat vegetable oil in a deep frying pan or pot to 350 degrees, ensuring there's enough oil in a deep layer for the chicken pieces to float.
Combine flour with salt, pepper, and a pinch of cayenne pepper in a shallow dish to create the seasoned flour mixture.
Remove the chicken from the buttermilk mixture, allowing the excess to drip off. Dredge each piece in the flour mixture to coat the chicken thoroughly.
Carefully place chicken pieces in the hot oil and fry until golden brown, usually taking about 10 minutes per side. Maintain an oil temperature of 350 degrees for best results.
Once cooked, transfer the chicken to a wire rack to drain excess oil and rest for a few minutes before serving.
