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

Dip chicken in buttermilk. Combine flour, corn meal, salt and pepper in a grocery sack. Place chicken in bag 3 pieces at a time and shake until well coated. Do an hour ahead if possible, so coating can set. Heat oil in large frying pan (or wok). Fry chicken about 30 to 40 minutes in frying pan (15 to 20 minutes in wok) or until done. Handle chicken as little as possible while frying.