Crispy, Crunchy Fried Chicken

Directions

1. In a large bowl or possibly pot, dissolve 1/2 c. coarse salt in 3 qts of water. Rinse chicken pcs, and add in to bowl. Cover, and chill for 2 hrs. Remove chicken pcs, and rinse under cold water. Clear space in the refrigerator to accommodate a wire cooling rack.
2. Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk the Large eggs, then whisk in the buttermilk. Dip half the chicken pcs in the buttermilk, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pcs. Put the rack on a jelly-roll pan or possibly cookie sheet, and place in the refrigerator for at least 1 hour, but preferably 2, to set.
3. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.
4. When oil reaches 365 degrees (if you do not have a thermometer, simply wait till the oil starts to smoke - very warm oil is fine for this recipe), arrange chicken pcs in the pan, skin-side down, and cover pan. After 5 min, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace - not too rapidly and not too slowly. (Medium to medium-high heat is best, depending on the heat conductivity of your pan.) Rearrange pcs if some are browning more quickly than others. After 5 more min, turn the pcs over. Cook uncovered for 8 to 10 more min or possibly till done. Meanwhile, thoroughly wash and dry the wire rack while the chicken is cooking.
5. Remove the fried chicken to the cleaned wire rack set over a jelly-roll pan or possibly cookie sheet. Let drain for 5 min, and serve.
6. Serves 4.