6 chicken breasts
2 beaten eggs
1 pt. buttermilk
1 c. flour
1/2 c. cornmeal
Salt & pepper

Marinate chicken in beaten eggs and buttermilk for 2 to 10 hours in refrigerator. Heat large iron skillet 1/2" deep in oil or Crisco. Roll chicken in flour and cornmeal mixed with salt and pepper to taste. Place in hot grease. Cook until brown on bottom. Turn and cook until bottom browns again.