De-bone the chicken. Place it in salt water to brine it (8 water to one part salt and pepper). Soak in refrigerator over night. Rinse the chicken and soak it in buttermilk so all the pieces of chicken are mostly submerged. Pull chicken from the buttermilk and dredge it in seasoned flower. Again about 8 parts flour to 1 part salt. One can always had dashes of onion powder, garlic salt, etc... to your discretion. Pat chicken off and add to melted lard or corn oil at 375 degrees. Flip occasionally and fry until deep, golden brown. The chicken is done at 165 degrees.