1 (2 1/2 lb.) broiler-fryer, cut up
3 c. water
1 tbsp. salt
2 tsp. Fines Herbes, blend in jar
2 tsp. onion powder
2 tsp. seasoned salt
2 env. instant chicken broth
1/4 tsp. seasoned pepper
1 c. flour

1. Cover chicken with mixture of water and salt in medium sized bowl. Chill at least 1 hour.

2. Whirl Fines Herbes, onion powder, seasoned salt, instant chicken broth and seasoned pepper in an electric blender or grind in a mortar and pestle until a very fine powder. Combine with flour in a plastic bag.

3. Remove chicken pieces, a few at a time, from water; shake in flour mixture while still wet until thickly coated.

4. Melt enough shortening or pour in enough oil to make a 1 inch depth in a large skillet or chicken fryer; heat to 375 degrees.

5. Fry chicken pieces, turning once, for 5 minutes on each side. Lift out and drain well on paper toweling. When all pieces are fried, drain the fat from skillet; return chicken pieces. Add 1 cup chicken broth; cover. Cook 15 minutes or until chicken is fork tender. Place on hot serving platter and keep warm in oven until you are ready to serve.