Cornmeal-Crusted Chicken with White Barbecue Sauce

Makes: 6 servings

To make the barbecue sauce, whisk together the mayonnaise, vinegar, pepper, brown sugar, lemon juice, and cayenne pepper. Pour 1 1/2 cups of the sauce into a large zip-top bag. Cover and refrigerate the remaining sauce for serving.
Place the chicken in the bag. Seal the bag, rub to coat the chicken, and refrigerate for 24 hours.
In a 9 by 13-inch casserole dish, whisk together 2 cups of the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. In a large bowl, whisk together the milk and eggs. In another 9 by 13-inch casserole dish, whisk together the cornmeal and the remaining 2 cups of flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
In a large heavy skillet, heat 1 1/4 inches of canola oil over medium heat to 340˚F. Set a wire rack over a rimmed baking sheet.
Remove one chicken half from the zip-top bag, returning the remaining one to refrigerator. Dredge the chicken in the first flour mixture (without cornmeal), shaking off any excess, then dip it into the egg mixture, and dredge it in the cornmeal mixture. As you dip the chicken in each mixture, lift the wing and leg away from the breast to thoroughly coat all surfaces.
Carefully place the chicken in the hot oil, breast side down. Fry, turning every 5 minutes, for 25 to 27 minutes, or until cooked through and juices run clear. Maintain a frying temperature of 300˚F. Drain the chicken on the wire rack. Discarding the marinade, repeat with the remaining chicken.
Serve with the reserved barbecue sauce.