Cut chicken into equal size pieces. For chicken breasts, cut into thirds. You may also use tenders or thighs. Place chicken in gallon-size freezer bag or bowl and add buttermilk. Cover and refrigerate for at least 2 hours.

Remove chicken from buttermilk. On a large plate combine flour and seasoning. Dredge chicken in flour mixture, pressing flour onto each side. Repeat until all chicken is coated.

Preheat oven to 400F. Place butter in cast-iron skillet and melt butter in the oven. Once butter has melted, remove skillet from oven. Place chicken pieces in skillet, leaving enough room between the pieces to flip.

Bake for 20 minutes or until coating on the bottom is lightly brown. Flip pieces and return to oven. Bake for 10-20 minutes or until internal temperature reaches 165F and the coating is crispy.