Southern style fried chicken that remains crispy, does not get soggy. The secret??? Cornmeal added to the flour mixture! You would never guess that ingredient but it makes all the difference in the world! Perfect for buffalo wings when crisp crust must stand up to the buffalo sauce. Forty years ago when I lived on The Hill, a very Italian neighborhood in St Louis, a little restaurant with a tiny Italian grandma as the cook told me the secret, but would not share how it was done!