Frying chicken:

• Pat the chicken pieces dry with paper towels and season with salt and pepper. Place on a rack in a baking pan and allow the chicken to rest 15-20 minutes at room temperature.
• Line a large baking sheet with paper towels or brown paper bags and place a rack in the pan. Set the oven to warm (about 170°F.)
• Add salt and pepper to the flour in a large bowl, stir, then dredge the chicken pieces through the flour, shake off excess flour, and set chicken aside.
• Heat shortening or oil in a large, deep skillet on medium-high until it sizzles when a drop of water is added. This would be 360-365°F.
• Just before adding chicken, dredge each piece through the flour again, shaking slightly to remove excess, then place each piece one at a time skin side down in the hot oil. Do not overcrowd the skillet.
• Cover the skillet and cook, turning about every three minutes (if chicken releases easily) until chicken is lightly brown on all sides.
• Then cover the skillet, leaving one side open slightly to vent, and turn heat down to medium, keeping the temperature around 350 degrees F. Cook, turning occasionally, until chicken is deep, golden brown and the internal temperature is 165°F. Dark meat may take a little longer. (The chicken will probably take 15-20 minutes to cook fully.)
• Place chicken pieces on the rack in the baking pan and keep in warm oven until ready to serve.