Place the chicken breasts between two pieces of plastic wrap. Pound with a meat mallet or a heavy-bottomed saucepan until the breasts are 1/2 -inch thick. Place the chicken in a resealable plastic bag.

In a medium bowl, whisk together the buttermilk, egg and seasonings until well blended.

Pour the mixture into the bag of chicken, reseal and place in the refrigerator for at least 4 hours and up to 12 hours.

In a large bowl, whisk together the flour, corn starch, baking powder and spices for the seasoning mix.

When ready to bread the chicken, take 2-3 tablespoons of the chicken brine and rub it into the flour mixture to form small clumps.

Take a chicken breast from the buttermilk mixture and shake off any excess liquid.

Dredge in the flour mixture, making sure to coat the chicken completely.

Place on a wire rack set over a baking sheet to rest. Repeat with remaining chicken.

Add enough shortening to a large cast iron pan, Dutch oven or heavy-bottomed skillet to have ½-inch deep oil when melted. Heat to 350°F.

Add two chicken breasts to the preheated, melted shortening and cook 3 minutes. Do not overcrowd.

Flip and cook an additional 3-4 minutes or until the internal temperature reaches 165°F.

Place cooked chicken on a paper towel-lined plate or on a wire rack set on a baking sheet.

Cook remaining chicken.