Slowly melt enough Crisco (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or HEAVY fry pan. Once the shortening liquefies, begin to raise the heat up to 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Generously season chicken with this mixture. Dredge chicken in flour - be sure to shake off excess.
Place chicken SKIN SIDE DOWN into the pan. Put thighs in the middle, and breast and legs around the edge of the pan. The oil should come about half way up the pan. Cook chicken until golden brown on each side, roughly 10 to 12 minutes per side. The internal temperature should be around 180 degrees.
Drain chicken on a rack over a sheet pan. DO NOT drain by setting chicken on newspaper, paper towels or brown paper bags.
If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.