2 1/2 to 3 lb. frying chicken, cut up
1/2 c. all-purpose flour
1/2 tsp. garlic powder
3 tbsp. fine dry bread crumbs
2 tbsp. Parmesan cheese
1 1/2 tsp. Italian herb seasoning
1 tsp. salt
1/4 tsp. pepper
1 egg
2 tbsp. water
Wesson oil

Wash chicken pieces and pat dry. Put flour, bread crumbs, seasonings and cheese in a bag and mix well. Shake chicken pieces, a few at a time, to coat. Dip coated chicken in egg beaten with water. Shake chicken in flour mixture again, set aside.

Fill an electric fry pan or large, heavy skillet with the oil, no more than 1/3 its depth. Heat oil to 375. Fry chicken 11 minutes, skin side down. Turn chicken and fry 10-15 minutes. Let stand at least 7 minutes before serving. Serves 4-6.