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1
In a large bowl, dissolve the kosher salt in the cold water.
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2
Add the chicken, cover and refrigerate for 4 hours.
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3
Drain and rinse the chicken.
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4
Put the chicken in a large bowl, add the buttermilk and turn the pieces to coat.
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5
Cover and refrigerate for 4 hours.
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6
In a large, sturdy plastic bag, combine the flour, cornstarch, potato starch, 1 1/2 teaspoons sea salt and 1/2 teaspoon pepper and shake.
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7
Set aside 1/2 cup of the flour mixture for the gravy.
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8
Lift the chicken out of the buttermilk, wipe off any excess and set the pieces on a wire rack; let dry for 5 minutes.
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9
Add the chicken, a few pieces at a time, to the flour mixture in the bag; shake to coat.
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10
Dry the rack.
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11
Shake off any excess flour and return the chicken to the rack.
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12
Meanwhile, in a large cast-iron skillet, melt the lard and butter.
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13
Add the bacon and cook over moderate heat until crisp, about 5 minutes; reserve the bacon for another use.
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14
Add the chicken, in batches, if necessary, and cook over moderate heat, turning, until golden, crisp and cooked through, about 30 minutes.
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15
Lower the heat if necessary.
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16
Set the chicken on a clean wire rack to drain.
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17
Transfer 1/4 cup of the chicken cooking fat to a large saucepan.
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18
Add the onion and garlic and cook over moderate heat, stirring occasionally, until the onion is golden, about 5 minutes.
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19
Add the reserved 1/2 cup of seasoned flour and cook, whisking, for 2 minutes.
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20
Add the tomatoes and thyme and stir constantly until blended.
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21
Whisk in the cream and milk until the sauce is smooth.
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22
Season with salt and pepper and cook over moderate heat, stirring occasionally, until thickened and no floury taste remains, about 10 minutes.
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23
Transfer the fried chicken to a platter.
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24
Pour the tomato gravy into a gravy boat and serve with the chicken.
