Aromatic Brine

1. at least a 7 quart pot and add all of the brine ingredients, except for the ice.
2. Cook over high heat and use a large whisk to stir until all of the salt dissolves.
3. Remove from heat and slowly add the ice. Stir and use the ice to cool the brine to 40°F.
4. Once temp is below 40°F, add the chicken pieces and submerge in brine. Place lid on pot and refrigerate for 3 hours.

Buttermilk Marinade

1. Whisk the buttermilk and hot sauce together in a large bowl until fully combined.
2. Remove the pieces of chicken from the brine and remove any brine ingredients that might be attached.
3. Submerge the chicken in the buttermilk marinade and set aside until ready to fry.

Fried Chicken

1. Place all of the dredge ingredients in a large mixing bowl or casserole dish and whisk together to break up clumps and fully incorporate.
2. Heat oil in a high walled Dutch oven (5 quart) over medium-high heat until it reaches 370°F.
3. Place bowl of dredge ingredients next to bowl of buttermilk marinating chicken.
4. Line a baking sheet with aluminum foil and place a cooling rack on top of foil for draining chicken when it is done frying.
5. Using tongs, move the chicken pieces from the buttermilk marinade into the dredge bowl, being sure to evenly coat the chicken piece with the dried mixture.
6. Place coated chicken pieces in the hot oil and cook for 6-8 minutes per side or until the internal temperature of each piece reaches 165°F.
7. Remove from oil and drain on baking sheet with cooling rack.
8. If using Nashville Hot Sauce, melt lard over medium heat in a medium sized sauce pot. until it's in a liquid form.
9. Pour melted lard in a bowl and add remaining hot sauce ingredients and carefully whisk them together.
10. Dunk the fried chicken into the hot sauce until fully submerged and well coated; allow excess sauce to run off and place on a platter.
11. Garnish with fresh parsley and serve.