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Crispy Fried Chicken

SUBMITTED BY: Donna Kuhaupt

"This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well-seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics, too. I love fixing it for family and friends. -Donna Kuhaupt, Slinger, Wisconsin"

RECIPE RATING:

Read Reviews (5)

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PREP TIME	40 Min
COOK TIME	25 Min
READY IN	1 Hr 5 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
3 teaspoons salt
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 teaspoon pepper
2 eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 pounds), cut up
vegetable oil for frying

DIRECTIONS

In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated.
In an electric skillet, heat 1 in. of oil to 375 degrees F. Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.
Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350 degrees F for 25-30 minutes or until chicken is tender and juices run clear.

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REVIEWS

Reviewed on Oct. 19, 2007 by Cindy T.

Excellent! The shortened frying time made this so much easier. My last batch only took 2... MORE

Reviewed on Jun. 30, 2007 by jellybeansrus

This is a winner. The favor is great. The chicken turns out crispy and perfect every time. ... MORE

Reviewed on Jan. 20, 2008 by Reba2411

Great! Flavorfull and crispy. Place on paper towels right after you take out of the oven to... MORE

Reviewed on Aug. 27, 2007 by WILLOWDANCE

Very good! I took skin off of a few pieces for myself while leaving the rest of the skin on... MORE

Reviewed on Jun. 12, 2008 by fasterthanshit

i love the recipe but i changed it a little i left out the sage and i put in emerils garlic... MORE