This is the recipe that has been passed down through my family. Using a thermometer, heat a good quality vegetable oil to 350 degrees. Maintain that temperature and don't let it boil over. Keep the oil shallow. Season the parts with salt and pepper.
Some people also like a little cayenne or garlic powder or paprika.
Wash the chicken and pat it dry. If you prefer, dip the chicken into a mixture of buttermilk and egg, then in flour. I use a clean Ziploc bag, and put in about half of the chicken parts, keeping the rest cold in the refrigerator. I start with the dark meats, since they take longer to cook. Keep an eye on the temperature of the oil.