Bring 2/3 gallon water to a boil. Add the salt and sugar and stir until dissolved. Let cool. Stir in the buttermilk. Add the chicken and marinate for 24 to 48 hours. Pull the chicken from the brine. Put your thumb under the thighbone and separate the meat from the bone a little to ensure the thigh cooks thoroughly when frying.
Dredge the chicken in flour. Wait at least 1 minute before frying to allow the flour to set.
For the fryer, lard is exceptional but canola oil is acceptable. It is always best to fry one piece first to see if the brine has taken hold or if your solution had the right concentrations.
Fry the chicken in a deep fryer at 300 degrees F for 12 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.