1 1/4 c. all purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper
4 whole chicken legs (drumsticks & thighs attached)
2 tbsp. each salad oil & butter
1 tsp. each baking & rubbed sage
3 eggs
1 1/2 c. milk

Mix 1/4 cup of the flour with 1/2 teaspoon of the salt, and the pepper. Dredge chicken pieces in flour mixture; shake off excess. Heat oil and butter in a wide frying pan over medium heat; add chicken and cook until brown on all sides. Transfer chicken and the drippings into a 9"x13" baking pan. Tilt pan to evenly distribute drippings; then place in a 350 degree oven. Stir together the remaining 1 cup flour, the remaining 1 teaspoon salt, the baking powder and sage.

In a blender whirl eggs, then blend in the milk. Add dry ingredients to egg mixture and whirl until smooth. Pour mixture evenly over chicken. Bake, uncovered, in a 350 degree oven for 1 hour or until puffy and browned. Makes 4 servings.