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In many recipes these ingredients seem to be interchangeable but I'm not sure how each effect the outcome. For example I'm going to make a Red Velvet cake on the weekend. Some recipes call for butter, others for shortening plus butter flavoring. So why wouldn't I just use butter in the first...

I've twice tried to get this right but to no avail. The chicken is coming out lovely but by the time it's done the coating is over done and lost all flavor. I've heard of par boiling the chicken first but I like to soak it in buttermilk to tenderise. At the moment I'm deep frying but maybe...