2 lb. fryer, cut up
2 tsp. ground cinnamon
1 tbsp. sugar
1 1/2 tsp. pepper
1 tsp. ground oregano
1 tbsp. salt
1 c. flour
Vegetable oil

Line a large baking pan or cookie sheet with Reynolds Wrap aluminum foil. Place chicken on foil in a single layer. Mix together cinnamon, sugar, pepper, oregano, and salt in small bowl. Sprinkle evenly on chicken, coating both sides. Cover chicken with a sheet of aluminum foil and store in refrigerator overnight. Before frying, dredge chicken with flour and cook slowly in oil for 25 minutes or until chicken is done. Makes 3 to 4 servings.