2½-3 pounds fresh chicken, cut into eight pieces
2 cups buttermilk
3 cups all-purpose flour
2 cups wheat flour
4 Tbsp. kosher salt
4 Tbsp. black pepper
2 cups chicken broth
As needed lard or all-vegetable shortening (Crisco) for pan frying

Brine

¾ cup chicken broth or water
1 lemon, juiced
1 Tbsp. kosher salt
1 tsp. garlic, rough chopped
1 bay leaf, broken

Equipment

2 medium-size mixing bowls
Cast iron skillet or temperature-controlled electric deep skillet
Baking wire rack
Large brown paper bag

Method
Prepare skillet for frying at 365 degrees. Combine brining ingredients in one of the mixing bowls, add cut-up chicken and marinate for 2 hours. Remove chicken from brine. Pour buttermilk into the other mixing bowl and transfer brined chicken into the buttermilk for 30 minutes just before placing in the flour mixture.

Reserve 1 cup of all-purpose flour for gravy roux. Put remaining flour, salt and pepper into bag, close top and mix by shaking. Remove chicken from buttermilk and place in bag. Shake well to coat. Remove from bag and place on wire rack to let excess flour drop. Let coated chicken rest for 30 minutes before frying. Heat frying fat to 365 degrees. Place coated chicken breasts in hot oil, skin side down, and cook 10 minutes before adding the remaining cuts of chicken. Turn chicken and fry 15 additional minutes. Total cook time should be 25 minutes for chicken breasts. Chicken will be crispy and mahogany in color. Place chicken on a wire rack with paper towels underneath to catch any drippings.

To make brown gravy, spoon out 1 cup of the frying oil after the chicken has been cooking for 15-20 minutes and transfer into a small saucepot for the gravy roux. Add 1 cup flour to frying oil and make a roux by whisking over low heat for 5 minutes, then whisk in chicken broth to make the gravy. Season with salt and pepper. Serve with fried chicken.