Combine salt and water in a large bowl. Add chicken, cover and chill 2 hours.
Drain chicken. Pat dry and place on a rack set over a baking sheet.
Melt lard in a DEEP Dutch oven, once lard is melted maintain temp at 350. (melted lard should be about 2" deep). While lard is melting, combine flour, baking powder and pepper in a bowl. Dredge chicken in flour mixture. Set chicken on rack for 30 min. Dredge chicken once more. ( The more often you dredge the chicken, the crispier it will be. Allow chicken to "rest" 5-7 min between dredging.)
Carefully lower chicken in hot lard. Do not crowd chicken in Dutch oven. (will need to fry chicken in 2 or more batches depending on size of Dutch oven) Fry 14-16 min or until juices run clear turning the chicken not more than twice.
Remove chicken from lard to CLEAN rack set over CLEAN baking sheet.