Combine flour and seasonings in a large bowl, mix well. (or plastic bag)
Beat eggs, buttermilk and hot sauce together and place in a medium bowl (I like to use a pie plate)
Bread chicken pieces by coating them in the DRY mixture, then WET mixture, then DRY mixture (DRY-WET-DRY).
Arrange breaded chicken pieces on wax paper lined plates/trays and chill in the freezer for a minimum or 30 minutes, or can be frozen for a day or so.
In a large, straight-sided skillet, heat 2 to 3 cups of lard over medium heat.
Fry chicken pieces 20+ minutes or until cooked through, turning every 5 minutes. (20 is perfect for large wings, for bigger pieces you may need to extend cooking times, use an instant read thermometer as needed to determine doneness)
Transfer fried chicken to paper towel lined plate and season with additional sea salt. Allow to rest/cool 3-5 minutes before serving.