2-3 c. cornmeal
2 tbsp. garlic powder
1/2 tsp. parsley flakes
1 tsp. salt
Dash pepper
Paprika
4-6 chicken breasts or 1 pkg. fryer parts
Canola or vegetable oil

Rinse chicken, remove skin and set aside. Measure cornmeal into bowl or plate and add garlic powder, parsley, salt and pepper. Sprinkle chicken with paprika. Heat oil in wok or large deep frying pan at 375 degrees for 7 to 10 minutes. Roll chicken in cornmeal mixture taking care to cover all sides evenly. Place chicken in hot oil, turning over after 7 minutes. Continue turning over every 5 to 7 minutes until golden brown. Total baking time, 25 to 30 minutes. Drain chicken on newspaper. Salt lightly to taste.

(Chicken can be coated night before and fried the next day to save time at the hectic "dinner hour".)