Fabricate chicken into 8 pieces (legs, thighs, wings, and breasts). Reserve legs, thighs, and wings for another recipe.
Place chicken breasts into a plastic bag and cover with buttermilk. Seal and refrigerate for 15 minutes and up to 24 hours
Pour just enough frying oil into a heavy frying pan so that it comes ⅓ up the side.
Warm oil over medium heat to 325*F. To avoid burning, do NOT allow oil to go over 325*F.
Drain chicken well. 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. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side.
Remove when the internal temperature is between 155-165 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.
If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven.