3/4 c. flour
Scant 1/2 c. cornmeal
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red cayenne pepper (ground)
1 c. buttermilk or 1 tbsp. vinegar and milk to make 1 c.
10-12 pieces of chicken (1/4 breasts, drumsticks and thighs)
1-2 tsp. Mrs. Dash

Wash chicken and trim any fat and extra skin. In a shallow pieplate combine dry ingredients. Dip chicken in buttermilk, let excess drain. Dip chicken in dry mix to coat. Let dry on a rack or wax paper 15 minutes.

Meanwhile heat 2 inches of oil to 365 degrees in a deep 12 inch skillet over medium high heat. Add enough chicken to skillet to fit one layer. Reduce heat to medium. Fry chicken covered about 6 minutes for white meat, 8 for dark. Uncover, turn chicken with tongs, fry uncovered 6-8 minutes longer until brown.