CRISPY PAN FRIED CHICKEN

1 quart buttermilk
1/4 cup of coarse Kosher salt
3 to 4 pounds chicken - legs, thighs, breasts (12-14 pieces)
2 cups all purpose flour
1 box Oven Fry Extra Crispy mix
1 packet Shake n Bake Spicy coating for chicken/pork
1 tablespoon coarse ground pepper
1 & 1/2 teaspoons of cayenne pepper
2 tablespoons of baking powder
2 tablespoons of Emeril's Original Essence
3 pounds vegetable shortening

Cover chicken with buttermilk - refrigerate overnite or for at least 2 hours

Mix salt, flour, Oven Fry, Shake n Bake, pepper, cayenne, baking powder, Emeril's Essence together in a brown paper bag or plastic sack

One at a time place chicken pieces in the bag and shake

Place coated pieces on plate or tray

Heat vegetable shortening to 375 degrees in either cast iron pans or large electric fryer. Liquid should be about 1 & 1/4 inches deep

Put chicken in pan using tongs - dark pieces first...then white meat

Cook until coating is a dark golden color...drop temperature slightly then turn over and cook until the other side looks the same..about 8 - 10 minutes a side

Remove and place on cooling rack