1 1/2 cups all purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
1 tbsp. salt
2 tsp. paprika
1 tsp. dried oregano
1 tsp. rubbed sage
1 tsp. pepper
2 eggs
1/4 cup water
2 broiler/fryer chickens (3-4 lbs. each) cut up
Vegetable oil for frying

In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, dried oregano, sage, and pepper. In a shallow bowl, beat eggs and water. Dip the chicken in egg mixture and then place in the bag a few at a time, and shake until coated.

In a skillet, heat one inch of oil to 375°F. Fry chicken a few pieces at a time for 3- 5 minutes on each side or until golden and crispy. Place in two greased 15 x 10 x 1 inch baking pans.

Bake uncovered at 350°F for 25 - 30 minutes or until chicken is tender and juices run clear.