1/3 c. buttermilk
1/2 c. flour
1 tsp. salt
1/4 tsp. freshly ground pepper
1 (3 lb.) chicken, cut up
2/3 c. lard or vegetable oil

Place buttermilk in a shallow dish. Combine flour, salt, and 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.

In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook, turning frequently, until brown and crisp, 20 to 25 minutes. Drain on paper towels before serving.