Season chicken lightly with salt and pepper.
In a shallow bowl, whisk together eggs, buttermilk, and garlic salt.
In a separate shallow bowl, combine the flour, ¾ teaspoon of salt, and ¼ teaspoon pepper.
Working with one piece of chicken at a time, dip the chicken in the egg mixture, and then dredge in the flour mixture. Let the chicken rest on a wire rack for a few minutes while you heat the oil.
In an electric skillet, cast iron skillet, Dutch oven, or deep-fat fryer, heat about 2 inches of oil to 375°F. Fry chicken, a few pieces at a time, for 3-4 minutes on each side, or until crispy and golden brown. The chicken is done when it reaches an internal temperature of 165°F.
Transfer the chicken to a paper towel-lined plate and season with a little more salt. Keep warm in a 200°F oven while you fry the remaining batches.