2 beaten eggs
1 cup buttermilk
1 cup flour
4 1/2 teaspoons salt
dash black pepper
1/2 teaspoon baking powder
dash paprika
1/4 cup yellow cornmeal
oil for frying
3-4 pound cut up frying chicken

Combine eggs and milk in small bowl. Combine dry ingredients in another bowl. Using deep fryer or deep, heavy pot, or deep electric skillet, heat enough oil to almost cover chicken. Heat to 350°F. Dip chicken pieces in milk mixture, then in flour, then in milk again. Carefully drop pieces into hot oil. Do not crowd or the chicken will not get crispy as the oil will cool to much. Move and turn pieces around. Turn over occasionally till well browned and juice run clear when pierced with fork or knife. In a deep fryer, wings take about 20 minutes, legs about 30 minutes, thighs and breasts about 40 minutes.