1/2 cup buttermilk
1/4 cup balsamic vinegar
2 cups crushed corn flake cereal
1/2 cup all-purpose flour
Generous pinch seasoned salt, such as Lawry's
Freshly ground black pepper
1 whole chicken, cut into 10 parts (about 4 pounds)
1 quart sunflower oil
In a medium bowl, mix the buttermilk and balsamic vinegar.
In another medium bowl, combine the cereal, flour, seasoned salt and a few grinds of black pepper.
Fill a large, deep frying pan a little less than half full with oil and heat over medium-high heat to 350 degrees F.
Dip the chicken pieces in the buttermilk mixture and then in cereal mixture. Fry the chicken, a few pieces at a time, until golden brown and cooked through, 10 to 12 minutes per piece. Remove from the oil and drain on a paper towel-lined plate.
Bring the oil back to 350 degrees F before cooking the remaining pieces of chicken.
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