Crispy Chicken

• 1 12 cups all-purpose flour
• 12 cup cornmeal
• 14 cup cornstarch
• 1 tablespoon salt
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon rubbed sage
• 1 teaspoon pepper
• 2 eggs
• 14 cup water
• 2 (3 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.
4. In an electric skillet, heat 1 in.
5. of oil to 375.
6. Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.
7. Place in two ungreased 15x10x1 inch baking pans.
8. Bake, uncovered, at 350 for 25-30 minutes or until chicken is tender and juices run clear.

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

Taken from www.food.com/recipe/crispy-chicken-36481 (may not work)