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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 to 24 hours.
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3
Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
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4
Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
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5
Drain chicken in a colander.
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6
Combine salt, paprika, garlic powder, and cayenne pepper.
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7
Liberally season chicken with this mixture.
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8
Dredge chicken in flour and shake off excess.
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9
Place chicken skin side down into the pan.
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10
Put thighs in the center, and breast and legs around the edge of the pan.
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11
The oil should come half way up the pan.
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12
Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side.
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13
More importantly, the internal temperature should be right around 180 degrees.
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14
(Be careful to monitor shortening temperature every few minutes.)
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15
Drain chicken on a rack over a sheet pan.
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16
Don't drain by setting chicken directly on paper towels or brown paper bags.
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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's a gas oven.
