Season the chicken pieces with essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
Heat the oil in a large cast iron skillet. Season the flour with Essence. In a shallow bowl, season the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour, coating each piece of chicken completely.
Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.