Directions:

You can substitute peanut or corn oil for frying, but lard will give that true southern-fried flavor.
1.
Place buttermilk in a shallow dish.
Combine flour, salt & pepper in a plastic or paper bag.
Dip chicken pieces in buttermilk.
Place 1 or 2 pieces at a time in the bag; shake to coat.
2.
In large deep frying pan, melt lard over medium-high heat to 375°.
Add chicken pieces & cook, turning frequently, until brown & crisp, 22½ minutes.
Drain on paper towels before serving.