I think that frying chicken is what God made cast-iron skillets for. Also, if you are frying alot of chicken, you can dip the chicken for frying, place on large sheet pan and refrigerate over night and fry the next day. If you are really in a hurry, have two skillets going at one time. But you must be sure the chicken fries long enough to cook through and don't crowd the pieces.
Remove skin, rinse and pat dry well. Salt & pepper pieces.
Dip pieces of chicken, one at a time, into flour. Shake bag to coat chicken, remove and dip pieces in the buttermilk, then back into the flour and shake bag to coat. Remove chicken from bag, shaking off excess flour and put on a plate or wire rack. Can cover and refrigerate for hour or over night, but not necessary.
When oil is hot place chicken pieces in skillet, but do not crowd. Fry chicken at least 12 minutes per SIDE. It will depend on how large the pieces are and dark meat takes longer than the white meat. Also, if oil is too hot it will burn the outside and not cook the inside. When the chicken is fried, drain on paper towels and put in oven proof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey and warm in microwave. Lightly drizzle over pieces of chicken. Finger lickin good.