1. In a shallow dish, whisk together flour, Old Bay seasoning, salt and pepper. Place buttermilk in a medium-size bowl.
2. Dip each piece of chicken into the buttermilk, shaking off excess. Roll in flour mixture and place on baking sheet fitted with wire rack. Refrigerate while heating oil.
3. Place oil in large lidded heavy-bottom skillet. Heat oil to 365 degrees F over medium-high heat. Add chicken, flesh-side down. Fry, covered, about 20 to 22 minutes or until browned and crispy, turning chicken several times. Internal temperature should register 170 degrees F on an instant-read thermometer. Transfer chicken to paper towels.