Buttermilk Fried Chicken

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1 broiler chicken, cut up1 qt. buttermilk2 cups self-rising flour1-1/2 tsp salt1 tsp freshly ground black pepper1/2 cup bacon drippings3/4 cup lardPlace 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.