Place the chicken in a pot and add in the broth then enough water to cover the chicken. Bring to a boil, reduce the heat to med. and cook for 30 minutes, or until cooked through (this will depend on the size of your chicken pieces).

Remove to a plate and set aside. Store the broth in a mason jar and put in the fridge and use as needed for recipes calling for broth.

Fill a cast iron skillet with 1" of oil. Heat the oil to 375 degrees (if you use a deep fryer heat to 400 degrees).

While the oil is heating, combine the flour and seasonings on a plate. Put the buttermilk in a dredging dish.

When the oil is heated dredge the chicken in the flour then in the buttermilk, back in the flour and shake off excess and carefully place it in the skillet, skin side down.

Working in batches, fry the chicken for 1 minute per side or until your desired golden color. Remove to a paper sack or paper towel lined plate and repeat with remaining chicken.