Step 1

Combine vinegar and soy milk in a large measuring cup, or small bowl. Set aside.

Step 2

Place chicken, bone side up, in a 9x13” glass casserole dish.

Step 3

Pour “buttermilk” mixture over chicken.

Step 4

Cover and refrigerate for at least 2 hours.

Step 5

Preheat oven to 400° F.

Step 6

Line a large baking sheet with aluminum foil, then spray with non-stick vegetable spray. Set aside.

Step 7

In a shallow baking dish, combine corn meal, seasoned salt, and cayenne pepper.

Step 8

Heat the canola oil in a large skillet.

Step 9

Remove one piece of chicken from the “buttermilk”, shaking off excess liquid.

Step 10

Roll the chicken in the seasoned cornmeal, coating on both sides.

Step 11

Place the chicken into the hot oil. Repeat until skillet is full, with a little space between each piece of chicken.

Step 12

Fry the chicken until lightly browned, around 2 minutes on each side, then place on the prepared baking sheet.

Step 13

Repeat with remaining pieces of chicken, until all the chicken is browned in the oil.

Step 14

Place the baking sheet into the hot oven, and bake for 45 minutes until chicken is golden brown and cooked through.