1 frying chicken (3 to 3-1/2 lbs.), cut up
1/2 c. all-purpose flour
1/2 c. milk
2 eggs beaten
2 tbsp. butter
2 tbsp. olive oil
1 tsp. crushed dried rosemary
1/2 tsp. black pepper
1/2 of a lemon
crushed red pepper
parsley, for garnish

Skin the chicken, generously sprinkle chicken with flour. Dip chicken in milk, sprinkle again with flour, dip into the eggs.

Heat butter and oil in large skillet, when hot, fry chicken ( without crowding) for 15 minutes. Turn chicken, fry for 10 minutes longer. Sprinkle chicken with rosemary and pepper. Cover, cook another 10 minutes. Squeeze lemon juice over all. Sprinkle with red pepper. Garnish with parsley.

Chicken with a bite!

Submitted by: Sherry Monfils