In a large bowl, whisk together flour, salt, and pepper. Set bowl next to the kitchen sink.
Remove wrapping from packaged chicken, but leave styrofoam padding. Place chicken in the sink next to the flour. Rinse chicken pieces, and place them directly into the flour WITHOUT shaking off excess water. You want the pieces to be wet enough for the flour to stick. Roll pieces around in the flour to make sure they are entirely covered.
Pour about 1 1/2 to 2-inches cooking oil into a large heavy-duty Dutch oven or pot. Heat on medium-high until oil is lightly "bubbling".
Using tongs, carefully place chicken into the bubbling oil in batches, beginning with the breast pieces. They will take the longest to cook. Once flour is fried onto the skins (after about a minute), turn heat down to medium and continue frying until chicken is cooked through (about 20 to 30 minutes) and is golden brown in color. Juices should be clear.
Place chicken on a rack with paper towels to absorb excess grease.
Helpful Tip: Chicken can be served hot or cold. To reheat, place chicken pieces on a rack set on a baking sheet and heat for about 20 to 30 minutes at 400 degrees. Chicken will not be as crispy as when it was first fried.