Crispy chicken coated in spicy cayenne lard served with sweet buttered waffles.
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Marinate the chicken in buttermilk, salt, and pepper for at least 4 hours or overnight in the refrigerator.
Whisk the flour with a pinch of salt in a shallow bowl, then dredge each piece of chicken thoroughly, pressing the flour into the meat.
Heat the lard or oil in a heavy cast-iron skillet to 350 degrees Fahrenheit.
Fry the chicken pieces in batches for 6-8 minutes per side until the internal temperature reaches 165 degrees and the crust is deep golden brown.
While the chicken fries, prepare your waffles in a waffle iron until they are crisp and golden; keep them warm in a low oven.
In a small heat-proof bowl, combine the cayenne pepper, brown sugar, and paprika.
Carefully whisk 1/2 cup of the hot frying lard into the spice mixture to create the Nashville hot oil.
Brush the spicy oil generously over the fried chicken and serve immediately on top of the waffles with pickles and syrup.
