Crunchy Italian Chicken

• 2 1/2 to 3 lb. frying chicken, cut up
• 1/2 c. all-purpose flour
• 3 Tbsp. fine dry bread crumbs
• 2 Tbsp. Parmesan cheese
• 1 1/2 tsp. Italian herb seasoning
• 1 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 1 egg
• 2 Tbsp. water
• "New! All-Natural" Wesson oil

1. Wash chicken pieces and pat dry.
2. Put flour, bread crumbs, seasonings and cheese in a bag and mix well.
3. Shake chicken pieces, a few at a time, to coat.
4. Dip coated chicken in egg, beaten with water.
5. Shake chicken in flour mixture again; set aside.
6. Fill an electric pan or large, heavy skillet with the oil (no more than 1/3 its depth).
7. Heat oil to 375u0b0.
8. Fry chicken 11 minutes, skin side down.
9. Turn chicken and fry 10 to 15 minutes. Let stand at least 7 minutes before serving.
10. Serves 4 to 6.

chicken, allpurpose, bread crumbs, parmesan cheese, italian herb seasoning, salt, garlic powder, pepper, egg, water, allnatural

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742016 (may not work)