Cornmeal-Crusted Fried Chicken

• 1 egg
• 1/4 cup milk
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon dry southwest seasoning
• 1 tablespoon dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• oil
• 4 lbs chicken pieces (breasts, legs and thighs)

1. Preheat oven to 375 degrees; place rack in jellyroll pan.
2. In medium bowl, beat egg with milk; reserve.
3. In separate shallow bowl, mix cornmeal, flour, seasonings, salt and pepper; reserve.
4. Add enough oil to large, deep skillet to come up 1 inch; heat to 350 degrees on deep-frying thermometer.
5. Meanwhile, coat chicken pieces with egg mixture, letting excess drip off, then coat with cornmeal mixture; place on sheet of wax paper.
6. Fry chicken in batches, turning once, until golden, 3-4 minutes per side.
7. Drain on paper towels; transfer to rack in jellyroll plan.
8. Bake until chicken is no longer pink near bone, about 35 minutes.

egg, milk, cornmeal, allpurpose, seasoning, italian seasoning, salt, ground black pepper, oil, chicken

Taken from www.food.com/recipe/cornmeal-crusted-fried-chicken-303763 (may not work)