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1
Put the chicken, buttermilk, and 1 tablespoon of the salt into a large bowl.
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2
Stir well and refrigerate overnight.
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3
Drain the chicken in a colander and let it come to room temperature.
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4
Mix together the flour, remaining 1 tablespoon salt, and the pepper in a large bowl.
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5
Put two large cast-iron skillets or other deep, heavy saute pans on the stovetop and add lard to fill each about 1 inch deep.
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6
Heat over medium-high heat to 325F.
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7
Starting with the dark meat, gently dredge one piece of the chicken in the flour mixture to coat it lightly.
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8
Avoid pressing the flour into the chicken; it should just be a dusting with any excess brushed off.
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9
As soon as a piece is floured, gently lay it in the hot oil and avoid the temptation to move it at all for the first few minutes, so that it doesnt stick.
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10
Repeat with the remaining dark meat and then move on to the white, ideally cooking the two in separate pans.
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11
Once a pan is about three-quarters full, reduce the heat to low and partially cover.
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12
Watch the chicken closely, turning the pieces with tongs as needed for even cooking and rotating the pan itself on the burner.
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13
As the first side turns deep golden brown, 8 to 10 minutes, turn the pieces over and continue to cook until they are evenly crisp and golden, another 8 to 10 minutes.
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14
Check for doneness; the dark meat will take a little longer than the white.
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15
Transfer the chicken to a clean brown paper bag to drain, and serve warm or at room temperature.
