Nashville hot chicken

Whisk the buttermilk, pickle brine, hot sauce and the egg together for the marinade.

Pour it over the cut up chicken and toss with tongs until every nook is coated, then wrap and refrigerate two to four hours.

Mix the flour with fine salt only.

Pull each piece out of the marinade, blot it on paper towels, season with a little salt, then dredge in flour, back into the marinade, and into the flour a second time; wet, dry, wet, dry.

Rest the double dredged chicken on a rack for 15 minutes so the coating sets.

Melt the butter and lard in a pan with the cayenne, garlic powder, sweet paprika, brown sugar, salt and black pepper over medium-high heat a couple of minutes, until the fats melt and everything is heated through; keep it warm.

Fill a cast iron skillet a third of the way with vegetable oil and heat to 350F; add the chicken skin side down and hold the oil around 325F.

Fry about 8 to 10 minutes per side, turning at six or seven minutes and back again for a twice fried effect, to at least 160F internal.

Drain on a rack, set the chicken on sliced white bread and brush the spicy butter and lard sauce generously over both sides; top with bread and butter pickles.