Heat oil over medium high heat. Test with a pinch of flour and if it sizzles, it's ready. Food will absorb more oil if it is too cool. Too hot and it will scorch.
Take a few pieces at a time from the buttermilk mixture and drop in the flour. Coat completely. Quickly coat in the buttermilk again and thoroughly coat in the flour mixture.
Gently place into the oil, toss occasionally and remove with a strainer when golden brown to paper towels to drain any excess oil.