Instructions: Place chicken in a large bowl; add water to cover. Add vinegar and 1/4 cup salt. Let stand 30 minutes. Drain well.

Stir together flour and next 6 ingredients; dredge chicken in flour mixture, shaking off excess.

Pour oil to a depth of 2 inches in a Dutch oven; heat to 350 degrees. Fry chicken in batches 9 to 10 minutes on each side or until done. Drain on paper towels.

This recipe yields 8 servings.

Comments: This is Edna Eatons recipe from Raleigh, N.C. She was the head cook at St. Marys School in Raleigh for 18 years. The staff and students couldnt get along without her fried chicken, so she continued to oversee its preparation once or twice a month. As of this writing, she was back at St. Marys part-time. Edna says the secret is "soaking it with vinegar and salt. This gets the juice off and gives the right mixture for the batter."

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