3 lb. chicken drumb sticks
1 c. buttermilk
1 c. flour
2 tbsp. cornmeal
2 env. zesty Italian dressing
1/4 tsp. black pepper
2 to 4 c. oil

Dip chicken in buttermilk. Combine flour, cornmeal, dressing and pepper in a plastic bag.

Place chicken 3 to 4 pieces at a time and shake until well coated. Let set for one hour if possible. Heat oil in large fry pan. Cook 30 to 40 minutes or until done.