Dissolve salt in 1 liter of water and brine the chicken in the fridge for 24 hours.
Transfer the chicken to buttermilk and chill for an additional 24 to 48 hours.
Blend pineapple and cider vinegar until smooth then strain the mixture.
Massage salt into the shredded vegetables, add the pineapple mixture, and marinate for 24 hours.
Preheat the oven to 220°C.
Mix dry cornbread ingredients in one bowl and wet ingredients in another before combining.
Melt lard in a cast-iron skillet, add batter, and bake for 15 minutes.
Heat vegetable oil to 165°C in a large deep pan.
Shake buttermilk-soaked chicken in a bag containing the seasoned flour dredge.
Deep-fry the chicken until golden-brown and drain on kitchen roll.
Serve the chicken with coleslaw and cornbread.