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Categories:
flour cornmeal cornstarch salt paprika oregano sage pepper eggs water broiler-fryer chickens vegetable oil
Viewed: 42 - Published at: 6 years agoIngredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup cornstarch
- 1 tablespoon 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)
- vegetable oil (for frying)
Method
- In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, orageno, 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 until coated.
- In an electric skillet, heat 1 inch of oil to 350°F.
- 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 by 10-inch baking pans.
- Bake, uncovered, at 350°F for 25 to 30 minutes or until chicken is tender and juices run clear.
