In large resealable plastic bag or shallow dish, combine flour, seasoning, if desired, salt and pepper; mix well. Place flour and buttermilk in separate shallow dishes. Add chicken to flour mixture; coat well. Shake excess flour from chicken. Place coated chicken on waxed paper or plate. Dip each piece of coated chicken into buttermilk and coat again with flour; set aside while coating remaining chicken.
In large skillet, heat shortening over medium-high heat (to about 1/2 inch depth) until very hot but not smoking (small amount of flour dropped in oil will sizzle and brown when oil is hot). Carefully add chicken to skillet bone-side up. Cover and cook about 6 minutes per side or until well browned. Carefully turn chicken again. Reduce heat to medium low. Cover; cook 15 to 25 minutes or until tender and no longer pink (180ºF). Drain on paper towels
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