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Whisk the buttermilk, orange zest and juice, 1 tablespoon of the salt, and 1/2 teaspoon of the black pepper in a large bowl to blend. Add the chicken and turn to coat.

Add 4 chicken pieces and cook untilgolden brown and cooked through, turning halfway, 6 to 8 minutes. Transfer the breasts to a servingplatter and season with salt. Repeat with the remaining chicken.