Crispy Fried Chicken

By lamarandrose

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.

Ingredients

• 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
• Oil for deep-fat frying

Details

Servings 12
Preparation time 40mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 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.
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.