Yield: 4 servings
|3 pounds||Chicken, cut into 8 pieces, trimmed|
|¼ cup||Coarsely cracked peppercorns|
|2 cups||Coarse salt|
|3 cups||(about) milk|
|1 cup||All-purpose flour|
|1½ cup||(about) peanut oil|
Arrange chicken in single layer in shallow dish. Sprinkle with pepper, turning pieces to coat completely. Pack salt over and around chicken. Let stand at room temperature 2½ hours.
Rinse chicken in cold water; dry thoroughly. Clean dish; add chicken. Pour in milk to cover. Chill 2 hours.
Drain chicken. Combine flour and cornmeal in another shallow dish.
Coat chicken with mixture, shaking off excess (make sure skin is stretched around each piece). Arrange chicken in single layer on rack. Refrigerate uncovered for at least 4 hours.
Heat ½ to ¾ inch oil in cast-iron or other heavy large skillet to 375 F. Add dark meat pieces (they should be only half submerged).
Fry 4 minutes, then turn and fry second side 4 minutes. Add white meat and continue frying until chicken is golden brown and cooked through, turning pieces 3 to 4 times, 15 to 20 minutes. Drain on paper towels for 5 minutes and serve.