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Crispy Fried Chicken

1-1/2 cups 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
Vegetable oil for frying

In a large resealable plastic bag, combine the flour, cornmeal,

Printed from tasteofhome.com Jul 20, 2008

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Crispy Fried Chicken cont.

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. 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.
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.