1. Whole chicken cut into pieces
  2. 4 cups of water
  3. Table salt
  4. 1 cup buttermilk
  5. 2 eggs
  6. Seasoning salt
  7. 1 cup flour
  8. Shortening or vegetable oil


  1. Soak chicken in salt water solution in the fridge for 2 hours
  2. Mix buttermilk, eggs, and 1 tablespoon seasoning salt
  3. Mix flour, 2 teaspoons seasoning salt, cornmeal, oregano, and salt in a bag
  4. Dip chicken in wet mix, then place in dry bag and shake to coat
  5. Place pieces on a wire rack and preheat your shortening or oil.


  1. Heat a shallow layer of oil or shortening to 360 F in a skillet.
  2. Place the chicken in the pan, trying not to crowd the pieces.Cover for the first five minutes.
  3. When golden brown, turn. Cover for the next five minutes.
  4. Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through.
  5. Watch carefully, and don’t allow it to get too dark.
  6. If it’s frying too fast, reduce heat slightly. You want to cover the chicken in the beginning to cook the inside, and uncover¬†