Realizing you have probably found your recipe and eaten your chicken, I am still posting this recipe. Thsi is how we made fried chicken when I was a kid in the Mountains of Virginia. The recipe was our nieghbors, I use that term loosely as they lived about a half mile away but the closest house to us. There are no measurements but that how I have it.
Fried Chicken
Chicken pieces, you decide
Buttermilk
Mustard
Flour, you can spice the flour with whatever you like; Cayenne isn't bad. Salt and pepper is normal.
Crisco shortening or vegetable oil
Place chicken pieces in a large glass or ceramic bowl. Mix together buttermilk and mustard and pour over chicken. Cover and place in your refrigerator fridge for at least three hours. This can also be done the day before.
Remove chicken pieces from the buttermilk mixture and roll in seasoned flour. Shake off the extra flour and place chicken pieces on a plate. Not touching is preferred.
In a cast iron skillet melt enough Crisco to fill the skillet 1/3 full. Total depth of Crisco should be at least 1/2 of the height of your largest chicken piece. Heat to medium.
Without crowding the chicken pieces, carefully add prepared chicken to the hot Crisco. Allowing room around each piece will allow the chicken to cook evenly. Also make sure the Crisco is not to hot as the outside will be done before the inside is cooked.
Turn pieces only once during cooking. When the chicken is golden brown and crispy it is done. You should test one piece by cutting into it with a knife. If juices run clear, the chicken is done.
Remove chicken from skillet and place on paper towels or napkins before serving.
Enjoy! I love fried chicken and the older I get the more my Dr cringes at my eating habits.