From the Lee Brothers Southern Cookbook.
3 cups of peanut oil
All-purpose fry dredge (1/2 c. flour, 3 TB cornmeal, 2 tsp salt, 1 tsp pepper)
3 pounds of legs and thighs
1. Pre-heat oven to 250. Pour the oil into a 12-inch skillet and heat at med-high until temperature reaches 325 degrees. Use a candy thermometer to help maintain that temp through-out frying.
2. Mix dredge in medium-size bowl and dip each piece of chicken thoroughly. Shake off excess dredge.
3. Using tongs, transfer half of the chicken pieces to skillet, skin side down, and cover. Fry the chicken, checking temperature and adjusting if necessary, until chicken is golden brown, about 6 minutes. Uncover the skillet and turn the chicken pieces with the tongs and fry for 6 more minutes until golden brown. Turn pieces and fry for 3 minutes, turn again and fry for three minutes more.
4. With tongs, transfer to a paper towel-lined plate and place in the oven to warm. Repeat with remaining chicken pieces.