Soak chicken pieces in buttermilk and cover for 12-24 hours.
Melt enough shortening to sink the fry pan 1/8" in a 12" skillet. Goal temperature should be at but not above 325F. Combine salt, paprika, garlic powder, cayenne pepper, and [SOME RESEARCH NEEDED] amount of flour [MAYBE 2-3 CUPS?]. Dredge chicken and fry starting skin side down. Oil should float to halfway mark on pan.
Cook 10-12 minutes per side or until evenly brown. Cook chicken fully to 180 degrees before removing from oil to drain on a rack over a sheet pan or foil or newspaper or something.
Can be covered with foil to keep. Should not be put into a hot oven.