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
4 ea. Chicken hind quarters
2 quarts Pork Lard (or other high-quality cooking oil)