Spice Rack Fried Chicken

• 2 12-3 lbs frying chicken
• vegetable oil
• 2 cups self-rising flour
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 12 teaspoon pepper
• 12 teaspoon ground sage
• 14 teaspoon garlic powder
• 2 eggs, beaten with
• 2 tablespoons water
• 1 teaspoon garlic powder
• 12 teaspoon ground oregano
• 14 teaspoon ground cayenne pepper

1. Chicken: Rinse chicken and pat dry; set aside.
2. Fill a large deep-fry pot or electric skillet to no more than half its depth will Vegetable Oil.
3. Heat oil to 325F to 350F In a large bowl, combine next 7 ingredients, ending with garlic powder; mix well.
4. Dredge chicken, one piece at a time, in flour mixture until well coated; shake off excess flour.
5. Dip in egg mixture, then again in flour mixture; shake off excess egg and flour.
6. Fry a few pieces at a time, skin side down, for 10 to 14 minutes.
7. Turn chicken and fry 12 to 15 minutes longer or until juices run clear; drain on paper towels.
8. Seasonings: Meanwhile, combine all seasonings ingredients and place in empty salt shaker.
9. Sprinkle chicken immediately after frying with seasoning mix.
10. Let stand 7 minutes before serving.

chicken, vegetable oil, flour, salt, paprika, onion powder, pepper, ground sage, garlic, eggs, water, garlic, ground oregano, ground cayenne pepper

Taken from www.food.com/recipe/spice-rack-fried-chicken-349060 (may not work)