One other quick comment, this recipe ALWAYS tastes better on the second day for some reason :)
What is needed:
Large cast iron frying pan
Oil (I use Canola but vegetable or even peanut would probably be better)
Chicken parts (I always do legs, thighs and wings)
The day BEFORE you plan to cook the chicken:
1.) Wash the chicken parts and place in a large container.
2.) Fill the container with buttermilk covering the chicken completely and let it sit in the refrigerator overnight.
1.) Fill the cast iron pan half way with oil and bring it up to approximately 375 degrees.
2.) Individually remove each chicken piece from the buttermilk and sprinkle with Kosher salt, pepper, paprika and celery salt to taste (BOTH SIDES) and then dredge it in the flour. (Seasoning is really something you need to get the feel of...some people like more salt, some less. It is vitally important you season now and then coat with flour otherwise your chicken will be fairly bland).
NOTE: What I do to make this easy is mix 1 part salt, 1 part pepper, 1 part celery salt and 3 parts paprika. I mix it thoroughly and sprinkle this on the chicken - BOTH SIDES.
3.) Shake off the exceess flour and place the chicken into the pan, repeat until the pan is full, cooking the chicken approximately 8 minutes on each side. (You will need to babysit because if your oil is too hot or not hot enough your cooking time will vary.
4.) Remove the chicken when it is fully cooked and a nice and golden brown and drain it on paper towels. I usually hit it with some more of my seasoning once I remove it from the oil (BE CAREFUL you can over do it with the salt). Do the chicken in batches and don't crowd the pan.
5.) Enjoy, especially on the second day!
...that is all.