Place chicken pieces into a
plastic container and cover with buttermilk. Cover and
refrigerate for 12 to 24 hours.
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. Once shortening liquefies raise heat to
325 degrees F. Do not allow oil to go over 325 degrees
F.
Drain chicken in a colander. Combine salt, paprika,
garlic powder, and cayenne pepper. Liberally season
chicken with this mixture. Dredge chicken in flour and
shake off excess.
Place chicken skin side down into the pan. Put thighs
in the center, and breast and legs around the edge of
the pan. The oil should come half way up the pan. Cook
chicken until golden brown on each side, approximately
10 to 12 minutes per side. More importantly, the
internal temperature should be right around 180 degrees.
(Be careful to monitor shortening temperature every few
minutes.)
Drain chicken on a rack over a sheet pan. Don't drain
by setting chicken directly on paper towels or brown
paper bags. 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.
