Just-Like-Mom's Buttermilk Fried Chicken

Step 1 -In a large bowl, whisk 5 teaspoons of the salt and the water together until the salt has dissolved.

Step 2 -Whisk the pepper, the buttermilk, the eggs, the onion, and the garlic into the salt water.

Step 3 -Add the chicken pieces to the buttermilk mixture and toss to coat.

Step 4 -Cover the chicken mixture with plastic wrap and refrigerate, turning occasionally, for at least 8 hours and up to overnight.

Step 5 -Preheat the oven to 325 degrees F.

Step 6 -Line an 18x26-inch baking sheet with an oven-safe wire rack.

Step 7 -Drain and discard the buttermilk mixture, keeping the chicken pieces in the bowl.

Step 8 -In a large bowl, whisk the flour and the remaining salt together.

Step 9 -Toss each piece of the chicken in the flour mixture until evenly coated and then transfer them to a large plate.

Step 10 -Return the chicken pieces to the flour mixture, gently tossing them again, and then place them back on the large plate and let them stand, about 15 minutes.

Step 11 -For a third time, return the chicken pieces to the flour mixture, gently tossing to evenly coat, shaking off the excess flour, and then place them on the large plate.

Step 12 -In a Dutch oven over medium heat, heat 1 1/2 inches of the canola oil and the bacon drippings to 350 degrees F.

Step 13 -Add the chicken pieces to the oil mixture, in batches and skin-side down, until the bottoms of them are golden-brown, about 4-5 minutes.

Step 14 -Turn the chicken pieces and fry them until the other side is golden-brown, about 4-5 minutes.

Step 15 -Transfer the fried chicken pieces to the prepared baking sheet and bake until they reach an internal temperature of 165 degrees F, about 5-10 minutes.

Step 16 -Let the chicken pieces cool on a wire rack for 10 minutes.

Step 17 -Serve.