In a large bowl, combine the buttermilk, Worcestershire sauce and hot sauce. Add the chicken and turn to coat; cover and refrigerate for 4 hours or overnight.
Bring the marinated chicken to room temperature. In a 1-gallon resealable plastic bag or large paper bag, combine the flour, seasoned salt and pepper. Remove the chicken from the marinade, shaking off any excess. Working in 2 batches, place in the seasoned flour; shake until well coated. Place on a baking sheet and let sit for 10 minutes.
Meanwhile, in a dutch oven, heat the vegetable shortening over medium-high heat until it registers 315 degrees on a deep-fry thermometer. Add the chicken thighs and legs and cook, turning once, until golden and the internal temperature registers 160 degrees on an instant-read thermometer, about 15 minutes; transfer to a rack to drain. Repeat with the breasts and wings.