Clean the chicken breasts and trim off any fat.

In a medium sized bowl, combine 1/3 of the buttermilk with the chicken seasoning. Add chicken and stir, making sure chicken is completely submerged in seasoned buttermilk. Cover and refrigerate for several hours, stirring occasionally.

Pour oil into cast iron skillet until it is half full. Heat oil on medium to med-high (Or you can use a deep fryer).

Meanwhile, mix flour, tarragon and a dash of salt in a shallow dish. Pour the remaining buttermilk into a separate bowl.

Take the chicken from the fridge, and one piece at a time, roll in flour mixture (making sure it's completely coated), then dip in the bowl with the plain buttermilk (not the one the chicken had been soaking in) and roll in the flour mixture once more. Set "double dipped" chicken onto a clean plate.

Continue double dipping chicken until oil is hot (to test oil, put the handle of a wooden soon straight down in the oil until it touches the bottom of the pan, if the oil starts bubbling around the wooden spoon then the oil is ready). Place three pieces of double dipped chicken into the hot oil. Let fry undisturbed for four minutes. Flip chicken and fry another four minutes, or until both sides are golden brown and crispy.

When chicken is done frying, remove to a paper towel lined plate or wire rack for cooling. Immediately sprinkle cooked chicken with salt on both sides.

Continue double dipping, frying and salting chicken until all of the chicken is cooked.