This recipe I "borrowed" from a magazine I was reading in the doctor's office one day. According to recipe, it's from a really famous restaurant in Martha's Vineyard. Regardless it's the best fried chicken I've ever had. Hope you like it.

Picnic Fried Chicken

• 1 chicken, 3 1/2 to 4 pounds, cut into 8 pieces
• Salt and freshly ground black pepper
• 3/4 cup buttermilk
• 2 cups canola oil
• 1 cup flour
• 1/2 cup cornmeal
• 2 tablespoons chili powder
• 1 teaspoon salt

1. The morning of the day you plan to serve the chicken: Season the chicken pieces with salt and pepper, place them in a single layer in a shallow casserole dish, and refrigerate for 1 hour. Pour the 3/4 cup buttermilk over the chicken and refrigerate.

2. To cook the chicken: In a 12-inch nonstick skillet, heat the oil on medium high heat. In a paper bag, combine the flour, cornmeal, chili powder and salt.

3. Working with 1 piece at a time, remove the chicken from the buttermilk and shake off any excess liquid. Place the chicken in the paper bag, hold the top closed, and shake the bag until the chicken is well coated. Remove each piece as it is coated and set aside.

4. Add the chicken pieces to the hot oil; the oil should come halfway up the sides of the chicken pieces. Do not crowd the pan. (You may have to cook the chicken in 2 batches, or use 2 pans, varying the amount of oil to accommodate the amount of chicken in each pan.) Lower the heat to medium low and cook the chicken pieces until they are golden brown on one side, about 12 minutes, then turn the pieces and cook another 12 minutes. When done, the internal temperature of the chicken should register 155 degrees F. on an instant-read thermometer.

5. Remove the chicken to a platter lined with paper towels. If you are cooking the chicken in batches, place the drained, cooked pieces on a foil-lined baking sheet and hold them in a warm oven until all the pieces are cooked, then serve immediately.