Brine: Add the water, salt, and vinegar to a small size pot and bring it to a boil until the salt has been completely dissolved.
Immediately remove the brine from the burner and add in a heaping cup of ice cubes. Pour the mixture into a plastic bag along with the garlic and buttermilk and whisk to combine.
Add the chicken parts to the plastic bag with the brine in it and submerge. Place in the refrigerator to marinate for at least 12 hours and up to 24 hours.
Breading: In a bowl or loaf pan mix together the flour, corn starch, paprika, salt, and pepper until combined. Set aside.
In a separate bowl or loaf pan, drain the buttermilk brine from the chicken into the bowl or pan.
Next, add a piece of drained brined chicken to the seasoned flour and coat. Pat off any excess flour and submerge into the brine coating it. Remove it again and add it back to the seasoned flour and dredge it completely coating it. Set on a sheet tray lined with parchment paper or a plate. Repeat the process until all the chicken is breaded.
Add the oil and bacon fat to a large castiron skillet and heat to 350°.
Cook the chicken in batches in the oil cooking it for 7-8 minutes per side until crispy golden brown and an internal temperature of 165°.
Drain the chicken on a rack over a sheet tray to collect the dripping oil.