Put the chicken into a big plastic freezer bag with a zip-top. Add buttermilk, cover, and refrigerate for two hours.
1
Take out the chicken and throw away the buttermilk. Add the next two ingredients plus the Creole spice to the chicken.
2
Transfer flour into a shallow dish or onto a large platter. Shake off extra flour after dredging chicken in it.
3
Melt shortening to 11/2 inches in a 10-by-3-inch Dutch oven or heavy-bottomed pan over medium-high heat to 360°.
4
Cook chicken in batches for 15–20 minutes, flipping frequently, until done and evenly browned. Drain on paper towels on a wire rack. Garnish as desired.