2-2/3 cups all-purpose flour
2 tablespoons garlic salt
1 tablespoon paprika
2 teaspoons pepper
1 tablespoon Accent
1/2 teaspoon salt
1 tablespoon onion powder
1 teaspoon cayenne pepper
2-1/2 teaspoons poultry seasoning
2 large eggs
2 tablespoons water
Chicken thighs (with skin and bone in)
Oil for deep-fat frying

1. In a large resealable plastic bag, combine flour, garlic salt, paprika, pepper, salt, Accent, onion powder, cayenne pepper and poultry seasoning. In a shallow bowl, beat eggs and water. Put two pieces of chicken at a time in the bag of flour and shake to coat. Then dip chicken in egg mixture. Then back into flour mixture.

2. In a deep-fat fryer, heat oil to 356°. Fry chicken, several pieces at a time, for 17 minutes. Determine doneness with meat thermometer reading between 170 and 175 degrees. Drain on wire rack over cookie sheet.

I don't used paper towels. Chicken is more crispy if you drain on wire rack. Put basket in oil first, then lower chicken into oil slowly with tongs. This way chicken won't stick to basket.

Submitted by: Candy Wharton