Steps:
- With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again.
- Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.
- Preheat the oven to 375 degrees F.
- Remove the chicken from the buttermilk and season both sides with salt and pepper.
- Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again.
- In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.
- Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.
- Serve warm immediately, or store in the refrigerator for the next day's picnic.
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