Crispy Crunchy Herb Fried Chicken

• 1/2 cup coarse salt
• 6 tbsp. table salt
• 1 whole chicken, cut into serving pieces
• 1-1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 2 tsp. dried thyme
• oregano
• 1 dash cayenne pepper
• 1 tsp. table salt
• 1/2 tsp. freshly ground pepper
• 2 eggs
• 1/2 cup buttermilk
• Oil, for frying

1. 1.
2. In a large bowl or pot, dissolve salt in 3 quarts of water.
3. Rinse chicken pieces, and add to bowl.
4. Cover, and refrigerate for 2 hours.
5. Remove chicken pieces and rinse under cool water.
6. Clear space in the refrigerator to accommodate a wire cooling rack.
7. 2.
8. Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag.
9. Shake.
10. In a medium bowl, whisk the eggs, then whisk in the buttermilk.
11. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag.
12. Shake, and lay out on a wire rack.
13. Repeat for remaining pieces.
14. 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.
15. 3.
16. Pour oil to a depth of 3/4 inch in a large iron dutch oven.
17. Place over medium-high heat.
18. 4.
19. When oil reaches 365F or until oil starts to smoke, arrange chicken pieces in the pan, skin side down, and cover pan.
20. After 5 minutes, remove the cover.
21. Adjust heat level, if necessary, so oil bubbles at a moderate pace.
22. Rearrange pieces if some are browning more quickly than others.
23. After 5 more minutes, turn the pieces over.
24. Cook uncovered for 8-10 minutes or until done.

coarse salt, salt, chicken, flour, cornmeal, thyme, oregano, cayenne pepper, salt, freshly ground pepper, eggs, buttermilk

Taken from www.foodgeeks.com/recipes/17626 (may not work)