1 1/2 to 2 c. all-purpose flour
2 tsp. dried thyme
2 tsp. paprika
1 1/2 tsp. salt
1 egg, slightly beaten
1/3 c. sweet milk
2 tbsp. lemon juice
1 fryer (3 to 4 lb.), cut up
oil (for deep-fat frying)

In a large resealable plastic bag, combine the first 4 ingredients. In a shallow bowl, combine the egg, milk and lemon juice. Place chicken pieces, one at a time, in the flour mixture; seal and shake to coat. Dip in the egg mixture and coat again with flour mixture. In an electric skillet or deep fat fryer, heat oil to 375°F. Fry chicken, a few pieces at a time, for 6 to 10 minutes on each side or until juices run clear. Drain on paper towels.

Serves 6 to 8.