1/2 cup coarse salt (or 6 tablespoons table salt) 1 whole chicken, cut into serving pieces 1 1/2 cups all-purpose flour 1/4 cup cornmeal 2 teaspoons dried thyme or oregano, or a pinch of cayenne pepper 1 teaspoon table salt 1/2 teaspoon freshly ground black pepper 2 eggs 1/2 cup buttermilk Peanut oil for frying1. In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.
2. Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk the eggs, then whisk in the buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a jelly-roll pan or cookie sheet, and place in the refrigerator for at least 1 hour, but preferably 2, to set.
3. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.
4. When oil reaches 365° (if you don’t have a thermometer, simply wait until the oil starts to smoke—very hot oil is fine for this recipe), arrange chicken pieces in the pan, skin-side down, and cover pan. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace—not too rapidly and not too slowly. (Medium to medium-high heat is best, depending on the heat conductivity of your pan.) Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack while the chicken is cooking.
5. Remove the fried chicken to the cleaned wire rack set over a jelly-roll pan or cookie sheet. Let drain for 5 minutes, and serve. Serves 4