1 chicken, 3 1/2-4 lb (1.75-2 kg), cut into 8
                                            serving pieces
                                            1 1/2 cups (12 fl oz/375 ml) buttermilk
                                            3 teaspoons salt
                                            1/2 teaspoon freshly ground black pepper
                                            1/2 teaspoon paprika
                                            1/4 teaspoon cayenne pepper
                                            2 cups (10 oz/315 g) all-purpose (plain) flour
                                            3-4 cups (1 1/2-2 lb/750 g-1 kg) vegetable
                                            shortening




                                            Rinse the chicken pieces and blot dry with paper
                                            towels. In a large bowl, combine the buttermilk, 1
                                            teaspoon of the salt, 1/4 teaspoon each of the
                                            black pepper and paprika and 1/8 teaspoon of the
                                            cayenne pepper. Add the chicken pieces and
                                            turn to coat evenly. Cover and refrigerate for at
                                            least 2 hours or as long as overnight, turning the
                                            pieces occasionally.

                                            In a pie plate, combine the flour and the
                                            remaining 2 teaspoons salt, 1/4 teaspoon each
                                            black pepper and paprika and 1/8 teaspoon
                                            cayenne. Stir well with a fork.

                                            Line a baking sheet with 3 layers of paper towels
                                            and place it near the stove. Put the shortening in
                                            a large cast-iron frying pan or heavy pot and melt
                                            over medium-high heat. The shortening should be
                                            about 1 1/2 inches (4 cm) deep. Heat until it
                                            registers 365�F (185�C) on a deep-fat frying
                                            thermometer, or until a small cube of bread
                                            dropped into the oil browns in about 1 minute.

                                            Using tongs, remove the chicken thighs from the
                                            marinade, draining well. Dredge them in the flour
                                            mixture, turning to coat evenly, and shake off the
                                            excess flour. Place the thighs, skin side down, in
                                            the center of the pan. Coat the remaining chicken
                                            pieces in the same way and add them to the pan
                                            in a single layer.

                                            Do not move the chicken until the coating is set
                                            and looks firm, 4-6 minutes. Check the underside
                                            by lifting with tongs; it should be deep golden
                                            brown. Turn over and fry on the second side
                                            until deep golden brown, rotating the pieces as
                                            necessary. Remove from the pan when done,
                                            17-20 minutes for breasts and 20-25 minutes for
                                            the other pieces. To test, cut into the thickest
                                            part of a piece; the juices should run clear and
                                            the meat should be opaque throughout. Place on
                                            the towel-lined baking sheet to drain. If you want
                                            to serve hot, cover and keep warm until all the
                                            chicken is cooked.

                                            Arrange the chicken pieces on a platter or
                                            individual plates and serve hot, at room
                                            temperature or cold.

Fried Chicken

Maybe not to far off from the recipe Tori used when trying to make some for Trent Reznor of Nine Inch Nails. Also if you want another tie-in, "when chickens get a taste of your meat, girl"  Try it out......

Yummy yummy yummy, i got Tori in my tummy