1. In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.

2. In a medium bowl, mix together flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk eggs, then whisk in buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a rimmed baking sheet, and place in the refrigerator for at least 1 hour, but preferably 2 hours, to set.

3. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.

4. When oil reaches 365 degrees (if you don't have a thermometer, wait until the oil starts to smoke -- very hot oil is fine for this recipe), arrange chicken pieces in the pan, skin side down, and cover. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace -- not too rapidly and not too slowly (medium to medium-high heat is best, depending on the heat conductivity of your pan). Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack.

5. Remove the fried chicken to cleaned wire rack set over a rimmed baking sheet. Let drain for 5 minutes, and serve.