The day before frying, combine all of the brine ingredients in a bowl and stir until the salt dissolves. Submerge the chicken in the brine and refrigerate until half an hour before you’re ready to start frying the chicken.
To make the flour and buttermilk dredges, simply combine the ingredients in separate bowls and mix well.
Heat the oil in a heavy-based saucepan or Dutch oven to 180°remove the chicken from the brining liquid and pat dry with paper towel. Star by coating the chicken pieces one at a time in the flour mixture then transfer to the buttermilk, then back to the flour for a second coating.
Once the oil is heated and chicken is coated, fry the chicken pieces a few at a time and fry for 10 minutes if boneless or 15 if on the bone. Remove from oil and place onto paper towel to soak up excess oil.
While the chicken is frying, in a separate pan combine the sauce ingredients and heat on medium-high until butter and lard melt. Remove from heat and set aside. Once chicken is cooked toss in the sauce. Serve immediately.