1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
2 1/2 teaspoons salt, divided
2 cups self-rising flour
1/2 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon black pepper
1 cup buttermilk
2 cups vegetable shortening
DirectionsPlace chicken in a large bowl and add enough cold water to cover. Add 2 teaspoons salt and soak chicken 20 minutes.
In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic powder, cayenne pepper, and black pepper; mix well. Place buttermilk in another shallow dish.
Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.
In a soup pot over medium-low heat, heat shortening until hot but not smoking, about 300 degrees F. Fry chicken in batches 8 to 10 minutes per side, or until golden and juices run clear. Drain on a paper towel-lined platter and serve immediately.