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1
In a bowl, combine the ingredients for the marinade.
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2
Lightly season the chicken pieces with salt and pepper and place them in the bowl with the marinade.
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3
Cover with plastic wrap and refrigerate for 2 to 12 hours.
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4
In a large paper bag, combine the ingredients for the breading mixture.
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5
(My mother insists this gives extra flavor and I agree.)
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6
Put the chicken parts, a few at a time, in the bag and shake until they are well coated with the mixture.
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7
Place the breaded chicken on a rack with a baking sheet.
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8
When all of the pieces are breaded, refrigerate them for 15 minutes.
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9
In a large cast iron (or regular skillet), melt the shortening over low heat.
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10
Heat until shortening reaches 350 degrees F. Test 1 piece first.
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11
The oil should bubble and react as you add the first piece.
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12
Use a pair of heat-resistant tongs to gently place the chicken pieces, skin side down, in a single layer in the skillet over medium heat.
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13
Cook, undisturbed, 5 to 8 minutes, or until you can see the underside of the chicken browning.
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14
Remove the skillet from the heat and gently turn the pieces on their second side.
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15
Cook for an additional 10 minutes.
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16
When the chicken is cooked through, remove it and transfer it to a rack.
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17
Immediately season it (while it is still hot) with salt.
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18
Serve immediately or keep in a warm oven until ready to serve.
