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
Originally published as Crispy Fried Chicken in
Taste of Home
August/September 2002, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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