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1
Place chicken pieces in a gallon size zipper lock plastic bag.
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2
Mix buttermilk with 1 tablespoon salt and 1/2 teaspoon pepper.
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3
Pour buttermilk mixture over chicken, seal, then refrigerate for at least 2 hours and up to 24 hours.
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4
Measure 2 cups flour, 2 teaspoons salt and 1/2 teaspoon pepper into a large doubled brown paper bag; shake to combine.
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5
Drop half of chicken pieces into flour mixture and shake thoroughly to coat completely with flour.
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6
Remove chicken from bag, shaking excess flour from each piece.
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7
Place pieces onto a large wire rack set over a jelly roll pan until you are ready to fry.
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8
Coat remaining chicken pieces in the same manner.
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9
Meanwhile, spoon enough shortening to measure 1/2-inch deep in a 12-inch skillet; heat to 350 degrees.
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10
Drop chicken pieces, skin side down, into hot oil, cover (you can use a cookie sheet) and cook for 5 minutes.
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11
Lift chicken pieces with tongs to make sure chicken is frying evenly; rearrange if some are browning faster than others.
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12
Cover again and continue cooking until pieces are evenly browned, about 5 minutes longer.
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13
Turn chicken over with tongs and cook, uncovered, until chicken is browned all over, 10 to 12 minutes longer.
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14
Remove chicken from skillet with tongs and place on wire rack set over jelly roll pan.
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15
Strain hot fat into a heat-safe container.
