Soak the chicken overnight in milk with a little lemon juice. Shake it in a paper bag of flour, salt and pepper and fry in lard plus bacon fat (at least 0.5" deep) and keep the lid off. Use the milk/lemon juice to make gravy.
The chicken should be cut into 10 nearly equal sized pieces and the only bone that should be cut is the breast bone. Don’t use a chicken that was cut up by a machine – it could kill you.