Season chicken pieces with salt and pepper. Place in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour and 1 teaspoon salt in a shallow dish. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.

Fry coated chicken, in batches, in hot oil for about 2 minutes on each side or until the coating is a light golden brown. Transfer browned chicken to a metal baking rack set on a sheet pan.

Place sheet pan with the browned chicken in the preheated oven and bake for 30 to 40 minutes or until the chicken is no longer pink inside. Serve hot.