Rinse chicken, pat dry with paper towel.

Season with salt and pepper and place in bowl.

Pour buttermilk over chicken, cover

Marinate overnight or at least 2hrs.

Heat oil to 350°F

Set up breading station: in separate bowls put flour, beaten eggs and cornmeal that has been seasoned with paprika and salt and pepper to taste.

Remove the chicken one piece at a time from the buttermilk and dredge in flour, allowing excess to fall away.

Dip the floured chicken in the egg wash and then coat with cornmeal mixture.

Deep fry coated chicken pieces in batches until thoroughly cooked, about 13-20 minutes.

Drain chicken on paper towel and serve.