| 1 | Arrange chicken in single layer in shallow dish. |
| 2 | Sprinkle with pepper, turning pieces to coat completely. |
| 3 | Pack salt over and around chicken. |
| 4 | Let stand at room temperature 2 ?hours. |
| 5 | Rinse chicken in cold water; dry thoroughly. |
| 6 | Clean dish; add chicken. |
| 7 | Pour in milk to cover. |
| 8 | Chill 2 hours. |
| 9 | Drain chicken. |
| 10 | Combine flour and cornmeal in another shallow dish. |
| 11 | Coat chicken with mixture, shaking off excess (make sure skin is stretched around each piece). |
| 12 | Arrange chicken in single layer on rack. |
| 13 | Refrigerate uncovered for at least 4 hours. |
| 14 | Heat ?to ?inch oil in cast-iron or other heavy large skillet to 375°F. |
| 15 | Add dark meat pieces (they should be only half submerged). |
| 16 | Fry 4 minutes, then turn and fry second side 4 minutes. |
| 17 | Add white meat and continue frying until chicken is golden brown and cooked through, turning pieces 3 to 4 times, 15 to 20 minutes. |
| 18 | Drain on paper towels for 5 minutes and serve. |
| 19 | Bon appetite |
