Secret ingredient to the South's finest fried chicken

Ingredients: 3 lbs organic, free range chicken cut up into 8 pieces
                     1/4 cup kosher salt
                     4 cups buttermilk
                     1 lb organic lard
                     1 cup flour
                     2 tbsp cornstarch
                     8 tbsp ( 1 stick ) unsalted butter
                     1/2 cup organic country ham pieces
                     1/2 tsp salt
                     1/2 tsp freshly ground black pepper

The night before, place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt is dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate over night. In the morning, drain chicken pieces and rinse chicken and the   lbowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
About 1 1/4 hours before serving, combine the lard, butter, and ham in a large heavy skillet. Cook over  low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to bring the fat to 335 degrees.

In a shallow bowl, combine flour, cornstarch, salt and pepper, mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches, (do not crowd pan ), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown, and cooked through. Drain on crumpled paper towels. Serve hot, warm, or at room temperature or cold. Serves 4 to 6.
           .