Fried Chicken

Step 1: For batter; Mix the flour, cornmeal, salt, baking powder, and pepper together in a small bowl. Whisk the eggs and milk in a medium sized bowl until thick and light, about 2 minutes. Add the flour mixture to the egg mixture and whisk the batter just until the flour disappears and the batter is smooth (about 1 minute). Let batter stand for 20 minutes to thicken for dipping the chicken into.

Step 2: Meanwhile rinse the chicken in cold water and pat dry with paper towels.

Step 3: Mix all of the breading ingredients in a large shallow dish.

Step 4: Dip each of the chicken pieces in the batter, then roll each in the breading mixture, coating each piece evenly. Place chicken in refrigerator for 15-20 minutes to allow the coating to set.

Step 5: Heat about 1 1/2 inches of oil in a large cast-iron heavy skillet.

Step 6: Fry the chicken, a few pieces at a time, turning them occasionally, until golden brown and the juices run clear when pierced with a fork (about 20 to 30 minutes, be aware that wings take less time to cook than thighs and breasts and legs). Transfer to a cooling rack to drain. Serve hot.