Start by immersing the chicken pieces in a bowl filled with buttermilk. You'll want to let it soak for at least 4-6 hours, preferably overnight if you can. This step is crucial. Soaking the chicken in buttermilk tenderizes the meat while infusing it with flavor. Don't be shy to add a bit of salt to the buttermilk; it enhances the flavor even further.

In a separate bowl, mix together the all-purpose flour, garlic granules, smoked paprika, dried Italian herbs, onion flakes, light brown sugar, ground chipotle powder, seasoned salt, dried basil, dried thyme, ground cayenne pepper, celery seed, herbes de Provence, and cracked black pepper. Use a whisk to ensure everything is evenly dispersed. This spice mix is a game-changer, providing that crispy crust we're all craving.

Once the chicken is done soaking, remove it from the buttermilk. Allow excess liquid to drip off before dredging each piece in the seasoned flour mixture. Don’t rush this step; make sure each piece is thoroughly coated. Shake off excess flour and set aside on a rack. This ensures a thicker, crunchier coating when frying.

In a large skillet or deep fryer, heat the butter-flavored shortening over medium-high heat. You'll know it's ready when a drop of water sizzles upon contact. It's crucial to have the right oil temperature to achieve that golden-brown crust—roughly 350°F is ideal.

Once the oil is ready, gently add the chicken pieces, skin-side down. Fry in batches, taking care not to overcrowd the pan. Fry chicken for 12-15 minutes on one side, then carefully flip and cook for another 10-12 minutes or until golden brown and the internal temperature registers 165°F. Use a meat thermometer to check.

After frying, place the chicken on a paper towel-lined plate to drain off excess oil. This will keep it crispy. Serve hot with your favorite sides mentioned earlier, and don't forget a few good stories to share!