Crispy Fried Chicken
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. I love fixing it for family and friends.
-Donna Kuhaupt, Slinger, Wisconsin
SERVINGS
|
12
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
40 min. |
COOK
|
25 min.
|
TOTAL
|
65 min.
|
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
- Vegetable oil for frying
DIRECTIONS
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.