1/2 cup cornmeal
1/4 cup cornstarch
3 tsp. salt
2 tsp. paprika
1 tsp. dried oregano
1 tsp. rubbed sage
1 tsp. pepper
2 eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 lbs. each), cut up
vegetable oil for frying
In a large resealable plastic bag, combine the dry ingredients.
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.
Preheat oven to 350 F.
In an electric skillet, heat 1" of oil to 375 F. 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 15"x10"x1" baking pans. Bake, uncovered, for 25-30 minutes or until chicken is tender and juices run clear.
Yields: 12 servings
From the kitchen of Donna Kuhaupt, Slinger, Wisconsin
www.tasteofhome.com
Photo Credit: www.tasteofhome.com
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