4-1/2 cups low-fat, low-sodium chicken broth
1 chicken cut into eights
2 quarts La Tourangelle Grapeseed Oil
2-1/4 cups whole-wheat or all-purpose flour
1-1/2 tablespoons sweet paprika
2-1/4 teaspoons celery salt
1-1/2 tablespoon freshly ground pepper
1-1/2 teaspoon salt
3/4 teaspoon cayenne pepper (optional)
3 cups buttermilk
Heat the chicken broth in a large saucepot over high heat, seasoning it generously with salt. Add the chicken to the pan and bring the broth to a simmer. Cover, and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes for larger pieces. Remove the chicken from the liquid, pat them dry, and set them aside on a platter; cover it with foil to keep them warm.
While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400ºF over high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1-teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.
Combine the warm chicken with the buttermilk in a large bowl, coating them completely. Dredge the chicken in the seasoned flour, then dip in the buttermilk and dredge them in the seasoned flour once more, to double-coat the chicken. Shake off any excess flour.
Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown (about 30 seconds to 1 minute). Drain on the wire rack, and serve immediately.