Place chicken in plastic container. Cover with buttermilk and
refrigerate for 12 to 24 hours.
Melt enough shortening over low heat to come 1/8 inch up the side of a 12
inch cast iron skillet. Once melted, heat to 325.
Drain chicken in colander. Season chicken with salt, paprika,
garlic powder and cayenne mixture. Dredge chicken in flour and shake
off excess.
Place chicken skin down in pan, thighs in center. The oil level
should be 1/2 way up the side. Cook chicken 10 to 12 minutes/side
until golden and internal temp is 180. Watch shortening temperature.
Do not get about 325.
Drain chicken on rack, cover loosely with foil. Don't hold in an
oven as the crust will get soggy.
Yield: 3 - 4 servings