Crispy Fried Chicken

• 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)

1. In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, orageno, sage and pepper.
2. In a shallow bowl, beat eggs and water.
3. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated.
4. In an electric skillet, heat 1 inch of oil to 350u0b0F.
5. Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.
6. Place in two ungreased 15 by 10-inch baking pans.
7. Bake, uncovered, at 350u0b0F for 25 to 30 minutes or until chicken is tender and juices run clear.

flour, cornmeal, cornstarch, salt, paprika, oregano, sage, pepper, eggs, water, broilerfryer chickens, vegetable oil

Taken from www.food.com/recipe/crispy-fried-chicken-86945 (may not work)