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Melt Shortening To A Depth Of 1/2 Inch In A Large Heavy Skillet To 350 Degrees F (175 Degrees C). Whisk Together The Honey And White Vinegar; Set Aside. Whisk Together The Flour, Poultry Seasoning, And Cayenne Pepper In A Bowl. Season The Chicken Pieces With Salt And Black Pepper. Roll Chicken In The Flour Mixture To Coat Evenly; Shake Off Excess. Place The Chicken In The Preheated Skillet, And Cook Until A Light Brown Crust Forms, About 3 Minutes Per Side. Turn The Chicken Pieces Over And Brown On The Other Side. Reduce Heat To Low. Cover The Skillet; Cook Until The Meat Is No Longer Pink At The Bone And The Juices Run Clear, About 20 Minutes. An Instant-Read Thermometer Inserted Near The Bone Should Read 165 Degrees F (74 Degrees C). Remove The Cover, Turn Up The Heat, And Continue To Cook, Turning As Needed, Until The Chicken Is Evenly Browned And Crisp, About 5 Minutes. Pour Off Most Of The Shortening. Pour The Honey Mixture Over The Chicken And Cook Over Medium-Low Heat, Turning Chicken Pieces To Coat, Until Liquid Thickens, About 5 Minutes.
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