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1.
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In a large bowl or pot, dissolve salt in 3 quarts of water.
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Rinse chicken pieces, and add to bowl.
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Cover, and refrigerate for 2 hours.
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5
Remove chicken pieces and rinse under cool water.
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Clear space in the refrigerator to accommodate a wire cooling rack.
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2.
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Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag.
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Shake.
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In a medium bowl, whisk the eggs, then whisk in the buttermilk.
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Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag.
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Shake, and lay out on a wire rack.
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Repeat for remaining pieces.
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Put the rack on a jelly roll pan or cookie sheet, and place in the refrigerator for at least 1 hour, but preferably 2, to set.
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3.
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Pour oil to a depth of 3/4 inch in a large iron dutch oven.
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Place over medium-high heat.
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4.
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When oil reaches 365F or until oil starts to smoke, arrange chicken pieces in the pan, skin side down, and cover pan.
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After 5 minutes, remove the cover.
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Adjust heat level, if necessary, so oil bubbles at a moderate pace.
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Rearrange pieces if some are browning more quickly than others.
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After 5 more minutes, turn the pieces over.
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Cook uncovered for 8-10 minutes or until done.
