Country Fried Chicken

Combine buttermilk and lemon juice in shallow bowl; combine flour, cornmeal, paprika, salt, and pepper in large brown paper bag, shaking well to blend.

Working with one or two pieces of chicken at a time, dip first into buttermilk lemon mixture, letting excess drip back into bowl, then add to bag containing seasoned the flour mixture; shake bag gently to coat chicken. As each piece is coated, remove to wire rack, for shaking off excess mix. Refrigerate chicken, uncovered, on rack set on baking sheet 1 hour.

Pour oil into large heavy skillet to a depth of 1/4 inch; heat over medium-high heat until rippling. Add enough chicken pieces to hot oil to fit one layer without crowding; reduce heat to medium. Cook, covered, until chicken is crisp and golden brown on first sides, 6 to 8 minutes for dark meat, 5 to 7 minutes for white.

Uncover skillet; turn chicken with tongs. Cook, uncovered, until crisp and golden brown on second sides, another 6 to 8 minutes for dark meat, 5 to 7 minutes for white. Remove pieces as they are done to double thickness of paper toweling to drain. Repeat with remaining chicken pieces; serve warm or at room temperature.