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1
Preheat the oven to 250 degrees.
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2
Pour the oil into a 12-inch skillet and heat over medium-high heat until it reaches 325 degrees on a candy thermometer. If using a different-sized skillet or pan, fill with oil (or melt enough lard and clarified butter) to a depth of 1/3 inch.
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3
Place the fry dredge in a medium bowl or a 1-gallon plastic bag. Dredge the chicken thoroughly, by dipping each piece in the bowl or shaking it in the bag. Shake off any excess dredge. Using tongs, transfer 3 legs and 3 thighs to the skillet, skin side down, and cover. Fry the chicken, checking the temperature of the oil and adjusting the heat as needed to maintain the temperature between 325 and 350 degrees, until the chicken is golden brown, about 6 minutes. Uncover the skillet, turn the chicken pieces with the tongs, and fry 6 minutes more, until the chicken is golden brown all over. Turn it and fry for 3 minutes, then turn again and fry for 3 minutes more.
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4
With tongs, transfer the chicken to a paper-rowel-lined plate and place in the oven to warm. Repeat step 3 with the remaining chicken.
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5
When all the chicken is done, serve immediately, and pass a cruet of
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6
at the table.
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7
In a medium bowl. sift the flour, cornmeal. salt, and pepper together twice. Stir and turn out onto a flat surface. Press chicken or other things to fry into the mixture on all sides and shake the excess loose.
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8
With a funnel, pour the vinegar into a cruet. Add the chiles and use a chopstick or the handle of a wooden spoon to submerge them, if necessary. Cap the cruet and place it in the refrigerator. The vinegar will be well infused in 24 hours and will keep for months in the refrigerator.
