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Make a spice mix with black pepper, paprika, garlic powder, oregano, and cayenne.
Brine the chicken in a mixture of the spice mix, salt, and buttermilk for 2-4 hours or overnight.
Dredge the brined chicken in all-purpose flour. Fill a shollow tray with the flour. (Optional stir in a few spoonhils of the brine to create craggy clumps) Dredge each chicken piece in flour and press in coat Transfer to a wire rack and let it rest 15-20 minutes while the oil heats,
In a wide, heavy pot, heat 2% to 3 inches of lard to 360°F (175°C), Keep the temperature steady.
Lower 2-3 pieces into the oil at a time. Fry for about 13-15minutes, ilipping occasionally, umil golden brown and has a minimum internal temperature of 165°E (74°C)
Transfer to a clean wire rack: Let the chicken rest for a few muutes before serving