2 1/2 lbs. frying chicken pieces
1 cup all-purpose flour
2 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
2 eggs
2 tbsp. water
1/2 tsp. each garlic powder and ground oregano
1/4 tsp. cayenne red pepper
2 cups shortening or vegetable oil

Rinse chicken and pat dry. Combine flour, salt, paprika and pepper in plastic bag. Beat together eggs and water in a shallow dish. Combine garlic powder, oregano and cayenne in a small condiment shaker.

Heat shortening or oil to 375°F in deep, electric fry pan or heavy deep skillet.

Shake chicken, a few pieces at a time, in flour mixture to coat. Dip in egg, then shake again in flour mixture. Fry chicken skin face down, for 10 minutes turn chicken and cook for an additional 20 minutes, turning occasionally. Remove chicken from skillet, drain on paper towels and sprinkle immediately with desired amount of the spice mix.

Submitted by: Debbie Detmer