To make the marinade, place the Jazzy Seasoning, salt, pepper, and buttermilk in a large bowl and whisk to combine.
Add the chicken to the marinade and toss until fully coated. Cover with plastic wrap and refrigerate 8 hours, or overnight.
To make the breading, place the salt, pepper, Jazzy Seasoning, and flour in a large bowl and whisk to combine.
Dip the marinated chicken in the flour mixture until fully coated. Transfer to a plate or baking sheet. Discard any remaining marinade and breading mixture.
Heat 1 inch (2 1/2 cm) of oil in a large cast iron skillet over medium-high heat until it reaches 350°F (180˚C).
Working in batches, fry the chicken for about 15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165˚F (75˚C). Transfer the chicken to a wire rack set over a baking sheet to drain.