1 (3 lb.) chicken, cut up
1 c. buttermilk
1 c. flour
2 tbsp. cornmeal
4 tsp. seasoned salt
1/4 tsp. black pepper
3-4 c. oil

Dip chicken in buttermilk. Combine flour, cornmeal, salt and pepper in grocery sack. Place chicken 3 pieces at a time and shake until well coated.

Do a hour before cooking so chicken will be well set. Heat oil in frying pan or wok. Fry chicken about 30 or 40 minutes (or 15 to 20 minutes in wok) or until done. Handle chicken as little as possible while frying.