Instructions
- Cut the drum stick away from the thigh of the chicken.
- Place the buttermilk in a mixing bowl. Season with salt and pepper.
- Add the chicken to the buttermilk and allow to sit overnight (at least 12 hours.)
- Prepare your flour mixture by mixing the flour with the spices.
- Preheat the lard in a Dutch oven to 350 degrees F. (When selecting the right pot for frying, choose one that holds all of the oil with approximately 3 inches below the edge of the pot. A 1-gallon pot should work perfectly.)
- Remove the chicken from the buttermilk and allow excess to drip off.
- Toss the chicken in the seasoned flour. Shake away any excess and transfer to the Dutch oven.
- Cook in batches of 3-4 pieces. Fry until golden brown and heated to 155F internal. Remove from the frying oil and allow excess oil to drain away.
- Serve with fresh homemade aioli