3 lb. fryer parts
1 c. all purpose flour
1 tsp. rubbed sage
1 tsp. onion salt
1/2 tsp. pepper
1 tsp. paprika

Rinse chicken in cold water. Coat evenly with flour and spice mixture. Spread on wire rack to dry 15 minutes. Heat about 1/2" oil in heavy skillet with tight fitting lid, until oil sizzles when a drop of water is added. Avoid crowding pieces. Brown meaty pieces first, lightly on side skin side down. Turn and brown on other side. Reduce heat, cover skillet tightly and cook until chicken is tender on medium low heat about 30 minutes. Remove cover last 10 minutes to re-crisp chicken.

METHOD #2:
3 lb. fryer parts
2 pkgs. garlic salad dressing mix
1/4 c. lemon juice
1 c. milk
1 1/2 c. pancake mix (dry)
3 tbsp. flour
2 tsp. salt
2 tbsp. butter
1 tsp. paprika
1 tsp. rubbed sage

Wipe chicken with paper towel. Combine salad mix, flour and salt in bowl. Add lemon juice and butter. Mix to smooth paste. Brush to coat each piece of chicken evenly. Stack in bowl, cover, refrigerate overnight. One and one half hours before serving, heat 1/2" fat in skillet. Dip each piece in milk then pancake mix. Coat well. Dust off excess. Lightly brown in hot fat. Turn with tongs, not fork, place chicken in shallow pan, one layer deep, spoon remaining dip and milk over chicken, seal with foil or cover with lid. Bake at 375 degrees for 30 minutes. Baste with milk. Remove lid and bake, uncovered for another 25 to 30 minutes. Serves 8.