Four to six skinless chicken thighs (depends on guests).
Salt and pepper to taste.
2 cups of buttermilk.
2 cups of vegetable oil.
1 cup of wheat flour.
2 beaten eggs.
2 cups of corn flour.
Season the chicken with salt and pepper and let it rest in the whey to marinate for about two hours.
Be sure to place the chicken in a glass container, as some metal pans can give the chicken a slightly sour taste.
In another container, place the wheat flour, the beaten eggs and the cornmeal. If you like, you can add salt and pepper to the cornmeal.