Step 1

For the brine, combine water, salt, and sugar in a large stockpot. Over high heat, bring mixture to a boil and whisk until the salt and sugar are dissolved. Remove from heat and add the peppercorns and bay leaf. Allow to cool completely and place chicken in the stockpot with the brine. Cover and refrigerate for 8 hours. Drain chicken, rinse with cold water, and pat dry.

Step 2

Place a wire rack over a sheet pan for the dredged chicken awaiting frying. In a medium bowl, whisk buttermilk and a few dashes of hot sauce together.

Step 3

In a shallow plate, combine flour, salt, black cayenne pepper, and garlic powder. Dip each piece of chicken into the buttermilk mixture, then the flour mixture and shake off any excess flour. Place the coated pices of chicken on the wire rack.

Step 4

Combine vegetable oil and bacon drippings in a 12-inch cast iron skillet or chicken fryer. When the oil reaches 375 degrees, add no more than four pices of chicken at a time, skin side down. Cover and cook 6 minutes then turn the chicken over and cook another 6 minutes covered. Uncover and cook about 5 more minutes, or until a thermometer registers 165 degrees. Remove the chicken from the oil and place on a wire rack set over a cookie sheet.