Sunday Fried Chicken

• 2 c. all-purpose flour
• 1/2 c. cornmeal
• 2 Tbsp. salt
• 2 Tbsp. dry mustard
• 2 Tbsp. paprika
• 2 Tbsp. garlic salt
• 1 Tbsp. celery salt
• 1 Tbsp. pepper
• 1 tsp. ground ginger
• 1/2 tsp. dried thyme
• 1/2 tsp. oregano
• 1 broiler-fryer chicken (2 1/2 to 3 1/2 lb.), cut up
• cooking oil

1. Combine all ingredients except chicken and oil.
2. Place about 1 cup flour mixture in a paper or plastic bag.
3. Shake a few chicken pieces in the bag at a time, coating well.
4. On medium-high, heat 1/4 inch of oil in a large skillet.
5. Brown chicken on all sides; remove to a large, shallow baking pan.
6. Bake, uncovered, at 350u0b0 for 45 to 60 minutes or until done.
7. Recipe makes enough coating for three chickens.
8. Store unused mixture in airtight container. Serves 4 to 6.

flour, cornmeal, salt, mustard, paprika, garlic salt, celery salt, pepper, ground ginger, thyme, oregano, chicken, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=524203 (may not work)