Aunt Martha's Chicken and Rice

• 3 lb chicken pieces
• 1 oil for frying
• 1 cup flour
• 1 tsp salt
• 2 tsp sage
• 1 tsp peper
• 2 tsp onion owder
• 1 tsp garlic powder
• 1/4 cup milk
• 1 egg
• 1 box long grain and wild rice - i use uncle ben's
• 3 cup long grain white rice
• 2 can cream of soup celery & mushroom suggested
• 6 each sage leaves, basil leaves, parsley leaves finely chopped
• 2 can milk
• 1/4 cup each finely choppedonion and celery

1. preheat oven to 335
2. prepare rices as directed on packages.
3. combine breading.
4. ingredients.
5. together in one bowl and liquid in another.
6. heat oil in large skillet to 375. dip chicken pieces in the combined flour mixture, then the egg and milk mixture, then back in the flour mixture.
7. allow to rest for 5 minutes then dry until outer skin iscrispy and brown.
8. set aside to drain.
9. combine all of the rice ingredients together in a large bowl and mix well.
10. fill alarge well oiled baking pan with half of the rice mixture.
11. nestle chicken pieces down into the rice then cover completely with remainder of.
12. rice mixture
13. bake for 1 1/2 hours.
14. remove from oven, let rest for ten minutes then serve

chicken, oil, flour, salt, sage, peper, onion, garlic, milk, egg, long grain, long grain white rice, cream of soup celery, sage, milk, choppedonion

Taken from cookpad.com/us/recipes/331282-aunt-marthas-chicken-and-rice (may not work)