If I know that we're going to be particularly busy on a weekend (and ALWAYS on weekends when we're putting up hay!), I'll make a double or triple batch of these.  They're good hot or cold, and they're easy to grab for a snack to keep you going.  No, they're not the healthiest thing on the planet, but when you're putting up 500 square bales in 108 degree temps, along with a big glass of Sweet Tea, they're more restorative than just about anything! 

• 1      pound  chicken white meat -- cut in cubes

• 1      cup  buttermilk

• 2/3   cup  beer -- dark

• 1      cup  cornmeal

• 1      cup  flour, all-purpose

• 1/2   cup  rice flour

• 1      tablespoon  paprika

• 2      tablespoons  salt

• 2      tablespoons  black pepper -- freshly ground

•         Peanut oil

Combine the buttermilk and beer in a nonreactive bowl.  Add the chicken chunks and refrigerate for 2 hours, but no longer.

Combine the cornmeal, all-purpose flour, rice flour, paprika, salt, and pepepr in a small bowl and mix well.

Drain the chicken and toss lightly in the breading mixture to coat.

Pour enough peanut oil into a heavy skillet so that it is 2" deep.  Heat the oil to 355 on a frying thermometer (or, for you experienced cooks, test the oil with a little bit of the damp flour mix - the noise will tell you when it's ready to fry).  Carefully drop in the chicken.  Fry for about 2-1/2 minutes on each side or until golden brown.

Remove with a slotted spoon and place on a paper towel to drain.

Serve immediately, or good cold.