Step 1

Whisk the buttermilk, pickle brine, hot sauce, and egg in a large mixing bowl. Add the chicken, and toss to coat.

Step 2

Cover the chicken with plastic wrap and refrigerate for 2 to 4 hours.

Step 3

Just before frying, mix the flour and salt in a shallow flat dish. Set aside.

Step 4

Remove the chicken pieces from the marinade and blot gently with paper towels. Don’t discard the marinade.

Step 5

Toss the chicken pieces in the flour mixture until evenly coated.

Step 6

Return the chicken to the marinade and thoroughly coat all sides. Let the excess drip back into the bowl.

Step 7

Coat the chicken in the flour mixture again, then place them on a rack to dry slightly - about 15 minutes.

Step 8

While the chicken dries, make the sauce. Add the butter, lard, cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper to a large pot over medium-high heat. Stir until melted and smooth, then remove from the heat or leave on low, stirring occasionally.

Step 9

Pour the vegetable oil into a cast iron skillet until 1/3 of the way full. Heat the oil to 350 degrees Fahrenheit (175°C).

Step 10

Gently place the chicken pieces into the hot oil, skin side down. Fry in batches to maintain an oil temperature of at least 325 degrees Fahrenheit (160°).

Step 11

Fry the chicken pieces until the internal temperature reads 160 degrees Fahrenheit (70°) - about 8 to 10 minutes per side. Check the internal temperature using an instant-read thermometer.

Step 12

Move the crispy chicken to a rack to drain. After about 5 minutes, brush both sides of the chicken with sauce before serving. Enjoy!