1 egg beaten in 1/4 c. cold water
1 c. cold water
1 c. buttermilk
1 tsp. paprika
Pinch of allspice
Pinch of ginger
1 tsp. garlic
1/2 tsp. salt
1/2 c. Crisco oil
1 stick butter

In a medium bowl, put beaten egg, water and milk, blend. When blended add the rest of spices. Put chicken pieces in mixture and turn to cover. Let stand at room temperature for 1/2 hour.

In large skillet, heat oil and butter. Dredge chicken in flour. Place floured pieces of chicken in hot grease. Cook for 45 minute for 1 hour, depending on the size of chicken. Cook uncovered for crisp chicken.