Combine the first 9 ingredients in a bowl; cover and set aside. Place the chicken in a second bowl, pour the buttermilk over it and toss to coat. Cover and marinate in refrigerator for 1 to 2 hours.
Heat the oil in a large skillet set over medium to medium-high heat. Dredge the marinated chicken in the flour mixture before adding it to the skillet. Cook 4 to 5 minutes per side, or until cooked through and golden brown. Drain on paper towels.