2 1/2 to 3 1/4 lb. broiler-fryer chicken, cut up (or use chicken parts)
1 1/3 c. all-purpose flour, divided
1 1/4 tsp. salt
1 tsp. grated lemon peel
1 tsp. marjoram
1 tsp. sage
1 tsp. thyme
3/4 tsp. paprika
1/4 tsp. pepper
1 egg
1 c. water
Crisco shortening for frying

Rinse chicken pieces and pat dry. Place 1/3 cup flour in large plastic food storage bag. Put chicken pieces in bag a few at a time. Shake to coat.

Combine remaining 1 cup flour with salt, lemon peel, marjoram, sage, thyme, paprika and pepper. Blend egg and water. Stir into dry ingredients, chicken pieces in batter letting excess drip back into bowl. (Dip large pieces first.)

To pan fry melt Crisco in skillet to about 1/4 inch in depth (about 1 cup in 12 inch skillet); heat to 365 degrees F. (about high heat on range). Brown chicken on all sides. reduce heat to 275 degrees (about moderate heat on range). Continue cooking uncovered until chicken is done and tender, about 30 minutes, turning several times during cooking. Drain on paper towels.

To deep fry, heat Crisco in deep fryer to 365 degrees F. Cook chicken pieces until done, about 10 to 15 minutes, depending upon the size piece. Drain on paper towels.