In a small bowl, beat the eggs; add the buttermilk; mix to combine.
In another bowl, combine the flour, poultry seasoning, garlic salt, paprika and black pepper; place in a large Ziploc bag.
Place the chicken pieces in the bag and shake the bag to coat all the pieces.
Remove the chicken and dip each piece in the egg mixture.
Dip each piece of chicken into the flour mixture one more time, shaking off excess.
Using a heavy-bottomed skillet, heat the oil to 375°F.
Place the chicken in the skillet; brown the chicken, on each side, then reduce the heat in the pan.
Allow the chicken to continue cooking for 20 to 30 minutes, depending on the size.
The internal temperature of the chicken should reach 165°F before removing from the skillet.
Remove chicken from the skillet and drain on absorbent paper.
