Buttermilk Fried Chicken

1 broiler chicken, cut up

1 qt. buttermilk

2 cups self-rising flour

1-1/2 tsp salt

1 tsp freshly ground black pepper

1/2 cup bacon drippings

3/4 cup lard

Place chicken pieces in large bowl. Pour in the buttermilk and place in refrigerator for 2 to 3 hours.

Combine flour, 1-1/2 teaspoons salt, and pepper in a shallow dish. Drain chicken and rub in the flour mixture. Shake off excess flour.

Heat the bacon drippings and lard in a black iron skillet over medium-high heat until a small bit of flour pops when dropped into the fat. Add chicken a few pieces at a time, skin side down. Cover and cook the chicken for 15 to 20 minutes. Remove cover and turn chicken over. Cook for another 15 to 20 minutes until chicken is a light golden brown color.