Marinate the Chicken: In a large bowl, combine the buttermilk, salt, and pepper. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 4 hours, ideally overnight.

Prep for Frying: In a separate bowl, mix the flour and paprika. Remove the chicken from the marinade and dredge each piece in the seasoned flour until well coated.

Fry the Chicken: Heat a deep frying pan over medium-high heat. Add enough oil to cover the bottom (about 2 inches). Fry the chicken in batches for 15-20 minutes, turning occasionally, until golden brown and cooked through (165°F internally). Drain on paper towels.

Make Mint Syrup: In a small saucepan, combine water, sugar, and mint leaves. Bring to a boil, stirring until the sugar is dissolved. Let it cool and strain out the leaves.

Prepare the Cocktail: In a glass filled with crushed ice, combine 2 oz of bourbon and 1 oz of mint syrup. Gently stir to mix. Garnish with fresh mint leaves.

Preheat Oven: Preheat your oven to 350°F (175°C).

Prepare the Filling: In a bowl, mix corn syrup, brown sugar, and eggs until well combined. Stir in pecans and chocolate chips.

Bake: Pour the filling into the pie crust and bake for 45-50 minutes, or until the filling is set and slightly puffed. Let cool before slicing.