- 1 whole chicken, cut into ten pieces (two legs, two thighs, two wings, four breasts)
- 4 Cups water
- 3 Teaspoons salt
- 1 Cup buttermilk
- 2 eggs
- 1 Tablespoon seasoned salt, such as Season-All Seasoned Salt
- 1 Cup flour
- 2 Tablespoons cornmeal
- 2 Teaspoons dried oregano
- 2 Teaspoons seasoned salt, such as Season-All Seasoned Salt
- Vegetable oil or shortening (for frying)
Soak chicken in water and salt for at least 2 hours in the refrigerator.
Mix buttermilk, eggs, and seasoned salt, such as Season-All Seasoned Salt, and dip chicken pieces in this mixture.
Combine 1 cup flour, 2 tablespoons cornmeal, 2 teaspoons dried oregano, and 2 teaspoons seasoned salt, such as Season-All Seasoned Salt, in a bag.
Drop two pieces of dipped chicken in the bag at one time.
Shake to coat.
Place on wire rack to rest.
(I place wax paper under the rack to catch any flour that falls off.) Heat a shallow layer of oil or shortening to 360 degrees F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet.
Place the chicken in the pan, trying not to crowd the pieces.
Cover for the first 5 minutes.
Check the chicken.
When golden brown, turn.
Cover for the next 5 minutes.
Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through.
Watch carefully, and don't allow it to get too dark.
If it's frying too fast, reduce heat slightly.
Note: the key is to cover in the beginning to start the cooking process inside the chicken but to uncover during the last part of the cooking time to get the outside crispy and golden brown.