Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.

Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.

Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturers directions for your pressure fryer.

Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place. Be careful not to burn yourself with the hot oil.

Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.

Once the pieces are cooked, release the pressure according to the manufacturers directions and remove the chicken to paper towels or a metal rack to drain.

Repeat with the remaining 2 pieces of chicken.