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1
Place chicken pieces into a plastic container and cover with buttermilk.
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2
Cover and refrigerate for 12-24 hours .
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3
Drain chicken in a colander.
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4
Combine salt, paprika, garlic powder, and cayenne pepper.
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5
Liberally season chicken with this mixture.
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6
Then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
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7
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
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8
Once shortening liquefies raise heat to 325 degrees F.
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9
Do not allow oil to go over 325 degrees F.
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10
Place chicken skin side down into the pan.
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11
Put thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan.
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12
The oil should come half way up the pan once the chicken is added.
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13
Cook chicken until golden brown on each side, approximately 10-12 minutes per side.
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14
The internal temperature should be right around 180 degrees.
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15
(Be careful to monitor shortening temperature every few minutes).
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16
Drain chicken on a rack over a sheet pan, NOT on paper towels or brown paper bags which just cause the chicken to soak in their own oil.
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17
If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?.
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18
s a gas oven, which is very moist and will ruin your beautiful chicken crust!
