| SAVORY HERBED FRIED CHICKEN |
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4 servings1-1/3 cups all-purpose flour, divided 1-1/4 teaspoons salt 1 teaspoon grated lemon peel 1 teaspoon dried marjoram leaves 1 teaspoon sage 1 teaspoon dried thyme leaves 3/4 teaspoon paprika 1/4 teaspoon pepper 1 egg, slightly beaten 1 cup water 1 frying chicken (2-1/2 to 3-1/2 pounds), cut up or use chicken pieces CRISCO shortening for frying Combine 1 cup flour, salt, lemon peel, marjoram, sage, thyme, paprika and pepper in medium bowl. Combine egg and water. Add to flour mixture. Stir until well blended. Place 1/3 cup flour in paper or plastic bag. Add chicken a few pieces at a time. Shake to coat. Dip chicken in batter. Let excess drip off. To pan fry: Heat 1/4 inch Crisco to 356° F in electric skillet or on medium high-heat in large heavy skillet. Add chicken. Brown. Reduce heat to 275° F for electric skillet or medium-low for skillet. Fry chicken about 30 minutes or until tender. Turn several times. Drain on paper towels. To deep fry: Heat 2 or 3 inches Crisco in to 365° F in deep fryer or deep saucepan. Fry chicken, a few pieces at a time, 15 to 20 minutes or until meat is no longer pink at bone. Drain on paper towels. |
