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GOLDEN CRISP FRIED
CHICKEN

1 frying chicken (cut COMBINE IN PAPER BAG
into segments) 14 cup fine dry bread crumbs
IN LARGE BOWL 14, cup fine cracker crumbs
BEAT 1 teaspoon salt
1 egg 14 teaspoon hickory smoked salt
ADD 14, teaspoon pure Oregano
1/4, teaspoon sugar 14 teaspoon sage
14, teaspoon salt 14, teaspoon thyme
14 teaspoon pepper 2 teaspoons poultry seasoning

Dip chicken segments in bowl of egg mixture covering chicken
segments well. Then put into crumb mixture in paper bag (2 or 3
pieces at a time). Shake well. Remove and place into warm (not
hot) oil in pan. Oil should be % inch deep. |

Raise heat to 350°. Cook with lid not totally covering pan for about
3 minutes then turn heat down to 335° frying pan heat or medium
to medium low on stove for % hour. Turn chicken pieces over and
cook % hour more or until tender.

Chicken will be a very crisp golden brown when done. The secret
is in the sugar. Chicken remains crispy even after refrigeration
or cold (leave uncovered till cold). It’s scrumptious hot or cold.
Always cook twice as much as you think you will need — three
times as much if you want to. snack later.

Mrs. Virginia Green