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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well-seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics, too. I love fixing it for family and friends. -Donna Kuhaupt, Slinger, Wisconsin Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
1/4 cup cornstarch |
3 teaspoons salt |
2 teaspoons paprika |
1 teaspoon dried oregano |
1 teaspoon rubbed sage |
1 teaspoon pepper |
2 eggs |
1/4 cup water |
2 broiler/fryer chickens (3 to 4 pounds each), cut up |
oil for deep-fat frying |
Directions:
1. In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake to coat.
2. In an electric skillet, heat 1 in. of oil to 375°. Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.
3. Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350° for 25-30 minutes or until chicken is tender and juices run clear. Yield: 12 servings.
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