Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Crispy Fried Chicken




Source of Recipe


Taste Of Home






List of Ingredients



• 1 1/2 cups all-purpose flour
  
• 1/2 cup cornmeal
  
• 1/4 cup corn starch
  
• 1 tablespoon 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
  






Instructions



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 until coated.
   
2. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry chicken, a few pieces at a time, for 3 to 5 minutes on each side or until golden and crispy. Place in two ungreased 15x10 inch baking pans. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until chicken is tender and juices run clear.
   
3. Yield: 12 servings