My great-grandmother used lard instead of the oil to fry her chicken. 

2½ pounds frying chicken
2½ cups all-purpose flour
1½ tablespoons dry dill weed
1½ teaspoon salt
¼ teaspoon pepper
2½ cups buttermilk


Directions:

Rinse chicken and pat dry: set aside.  Fill skillet to no more than half its depth with oil.  Heat oil to 325°F.  In a bowl, combine flour, dill, salt and pepper.  Fill another bowl with buttermilk.  Place chicken, one piece at a time, in buttermilk; shake excess liquid.  Roll in flour mixture; shake excess flour.  Dip again in buttermilk and flour mixtures.  Fry chicken in small batches, skin side down, for 10-14 minutes.  Rotate and fry 12-15 minutes longer or until juices run clear.  Let stand for 7 minutes before serving.   

(Jan Emamian)