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 large eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 pounds each), cut up
Oil for frying
1. In a large shallow dish, 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 flour mixture, a few pieces at a time, and turn to coat.
2. In an electric skillet, heat 1 in. oil to 375°. Fry chicken, a few pieces at a time, until golden and crispy, 3 to 5 minutes on each side.
3. Place in 2 ungreased 15x10x1-in. baking pans. Bake, uncovered, at 350° until juices run clear, 25 to 30 minutes.
TOTAL TIME: Prep: 40 min. Bake: 25 min.
YIELD: 12 servings.
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.
Nutrition Facts
5 ounces cooked chicken: 497 calories, 29g fat (6g saturated fat), 135mg cholesterol, 693mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 36g protein.