Crispy Fried Chicken

• 1 1/2 c. all-purpose flour
• 1/2 c. cornmeal
• 1/4 c. cornstarch
• 1 Tbsp. salt
• 2 tsp. paprika
• 1 tsp. dried oregano
• 1 tsp. rubbed sage
• 1 tsp. pepper
• 2 eggs
• 1/4 c. water
• 2 (3 to 4 lb.) broiler/fryer chickens, cut up
• vegetable oil (for frying)

1. In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, 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. In an electric skillet, heat 1-inch of oil to 375u0b0.
4. Fry chicken, a few pieces at a time, for 3 to 5 minutes on each side or until golden and crispy.
5. Place in two ungreased 15 x 10 x 1-inch baking pans.
6. Bake, uncovered, at 350u0b0 for 25 to 30 minutes or until chicken is tender and juices run clear.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53555 (may not work)