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1
Rinse chicken under cold running water.
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2
Mix water and kosher salt in large bowl, stirring until salt dissolves.
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3
Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
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4
Remove chicken from salt water brine and immerse in buttermilk.
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5
Allow to marinate overnight (minimum 4 hours).
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6
Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl.
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7
Lay chicken on a wire cooling rack set over a sheet pan.
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8
Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl.
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9
Dredge chicken parts in flour mixture, shaking off excess.
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10
Lay chicken parts on the wire cooling rack.
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11
Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder.
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12
When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down.
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13
The chicken should be half covered in the butter-lard mixture.
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14
Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly.
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15
Dark meat cooks more slowly than white meat.
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16
To check for doneness, cut a thigh to the bone and check for redness.
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17
When evenly browned, removed the cooked chicken and place on cooling rack.
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18
Serve hot or allow to cool to room temperature.
