Batter Directions:

1. Mix the flour, cornmeal, salt, baking powder, and pepper together in a small bowl.
2. Whisk the eggs and milk in a medium sized bowl until thick and light, about 2 minutes.
3. Add the flour mixture to the egg mixture and whisk the batter just until the flour disappears and the batter is smooth (about 1 minute).
4. Let batter stand for 15 minutes to thicken for dipping the chicken into.

Fried Chicken Directions:

1. Rinse the chicken and pat dry with paper towels.
2. Mix all of the breading ingredients in a large shallow dish.
3. Dip each of the chicken pieces in the batter, then roll each in the breading mixture, coating each piece evenly.
4. Place chicken in refrigerator for 15 minutes to allow the coating to set.
5. Heat about 1 inch of oil in a large heavy skillet.
6. Fry the chicken, a few pieces at a time, turning them occasionally, until golden brown and the juices run clear when pierced with a fork (about 20 to 30 minutes).`
7. Transfer to a cooling rack to drain. Serve hot.