Brush Franks on all the chicken pieces. Make sure they are well-coated. Cover the chicken with plastic wrap and let it marinate in the refrigerator 1 to 2 hours.
Remove the chicken and drop the pieces into the flour bag. Shake the bag so that the piece are coated but shake off the excess.
Coat the floured pieces with the buttermilk, let excess buttermilk drip off before placing them in the Panko crumbs.
Firmly press the Panko crumbs onto the pieces so that they are well-covered.
Place the breaded pieces on a cooling rack inside the tray. Continue to do this until all the pieces are done.
Put the tray in the refrigerator as you prepare the oil for frying.
Once the oil reaches the proper temperature of 340 F. Using tongs add several pieces into the fryer basket or Dutch oven. In the deep fryer you won't have to turn the chicken pieces but you may have to in the pan.
If you think the chicken is browning too fast, turn down the heat a little.
Remove the pieces from the oil and place them on a cooling rack. Put the tray with the chicken in a 180 F. oven to keep warm as you finish the rest of the batches.
Be prepared to eat some delicious crispy chicken.