Place the chicken pieces in a 13-by-9-inch baking dish. Sprinkle evenly with the salt and pepper. Set aside 15 minutes.
Meanwhile, whisk together the buttermilk, water and eggs. Pour the buttermilk mixture over the chicken. Cover and refrigerate 1 hour.
In a large cast iron skillet or Dutch oven, heat the drippings, shortening or lard, and butter to 350 degrees. Place the flour in a shallow dish and add the paprika. Roll the chicken in the flour mixture, shaking off the excess.
Fry in batches, 10 to 15 minutes on each side or until the chicken is completely done. Drain on paper towels and serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/summer-pairings/