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Fill a large, heavy (preferably cast iron) skillet halfway with oil.
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Heat over medium-high heat for 5 10 minutes.
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Be careful not to get the oil too hot youll know its too hot if it starts smoking.
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Youll also know its hot enough and ready for the chicken when you hold your hand over the oil and you can feel some serious heat emanating from it.
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While the oil is heating, get your chicken ready.
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To prepare the chicken, fill a large food storage bag with the cornmeal and the flour.
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Put each piece in the bag and shake to coat the chicken with the flour mixture.
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Shake off the excess flour and place the chicken pieces on waxed paper.
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After all the pieces have been coated, put each one back in the bag, coat them again, shake off the excess flour, and place immediately into hot oil, bone-side down.
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IMPORTANT NOTE: When placing the chicken in the skillet, put the breasts in first, followed by the thighs, legs and finally the wings.
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Your skillet will be severely crowded at first, but theyll start to shrink and youll have more room.
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The chicken will cause the oil to cool somewhat, so keep the heat on medium high until the oil catches back up.
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After about 3 or 4 minutes, turn the heat down to medium.
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Do not cover.
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Continue to cook over medium heat for about 45 minutes total, or until the skin is a beautiful golden brown, turning frequently.
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Remove from oil and place on a paper towel-lined platter.
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Sprinkle with salt while the chicken is still wet from the oil.
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I love to serve this up with mashed potatoes and southern green beans.
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Now THATS finger lickin good!
