2 to 3 lb. frying chicken
3/4 c. flour
1 1/2 tsp. salt
1 tsp. each pepper and paprika
1/2 tsp. each minced onion and sage
1/4 tsp. garlic powder
1 egg
2 tbsp. water
1 c. Wesson olive oil

Rinse chicken and pat dry. Combine flour and seasonings in bowl. Beat egg with water. Shake chicken in flour mixture until well floured. Dip in egg, then shake again in flour until completely covered. In heavy fry pan, heat oil (375°F). Fry chicken, skin side down, 12 minutes, then turn and fry 10 minutes, covered, then 3 to 5 minutes, uncovered, until chicken is tender and juices run clear.

Makes 4 to 6 servings.