As seen on the Food Network. Recipe by Alton Brown.
Ingredients
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tbsp kosher salt
2 tbsp paprika
2 tsp garlic powder
1 tsp cayenne pepper
All-Purpose flour, for dredging
Vegetable shortening/oil, for frying
Instructions
Place the chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12-24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of the 12-inch cast iron skillet or heavy fry pan. Once shortening liquifies raise heat to 325º 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, approx. 10-12 minutes per side. More importantly, internal temperature should be around 180º F. Be careful to monitor the shorterning temperature every few minutes, so that it doesn't stray too far from 325º F.
Remove chicken pieces and place on cooling rack over a sheet pan. Don't drain by setting directly on paper towels or brown paper bag. If you need to hold the chicken warm before serving, cover loosely with foil, but avoid holding in a warm oven.