Let chicken warm to room temperature. Wipe with a damp cloth.
In a wide bowl, beat egg with buttermilk.
Place flour, salt and peppers in a brown paper bag.
In a large skillet (preferably cast iron) heat lard and shortening. Dip
each piece of chicken into the buttermilk-egg mixture and place in a brown paper
bag. Close top of bag and shake until piece is well coated. Remove, and repeat
for each piece.
When shortening is hot (375 degrees F on a deep-fat thermometer), ease chicken
into pan and cook over high heat, turning so both sides cook evenly. Do not
crowd more than a few pieces of chicken into pan at one time. When chicken is
light gold on both sides, turn down heat to low and partially cover skillet.
Cook 15 minutes, turning chicken once.