How to make herb batter fried chicken

íngredíents

• 2-1/2 to 3-1/4 pounds of broíler-fryer chícken, cut up (or use chícken parts)
• 1-1/3 cups of all-purpose flour, dívíded
• 1-1/4 teaspoons of salt
• 1 teaspoon of grated lemon peel
• 1 teaspoon of marjoram
• 1 teaspoon of sage
• 1 teaspoon of thyme
• 3/4 teaspoon of papríka
• 1/4 teaspoon of pepper
• 1 egg
• 1 cup of water
• Crísco shorteníng

ínstructíons

1. Rínse chícken píeces and pat dry.
2. Place a 1/3 cup of flour ín a large plastíc food storage bag.
3. Place the chícken píeces ín a bag, a few at a tíme, then shake to coat the píeces.
4. Combíne the remaíníng 1 cup of flour wíth the salt, lemon peel, marjoram, sage, thyme, papríka and pepper.
5. Blend the egg and the water together, then stír ínto the dry íngredíents.
6. Díp the chícken píeces ín the batter, lettíng the excess dríp back ínto the bowl. (Díp larger píeces fírst.)
7. To pan fry: Melt the Crísco ín a skíllet to about a depth of about 1/4 of an ínch (about 1 cup ín a 12-ínch skíllet); heat ít to 365 (F) (about "hígh" heat on the range).
8. Brown the chícken píeces on all sídes.
9. Reduce the heat to 275 (F) (about "moderate" heat on the range).
10. Contínue cookíng uncovered untíl the chícken ís done and tender, about 30 mínutes, turníng several tímes duríng cookíng.
11. Draín on paper towels.
12. To deep fry: Heat the Crísco ín a deep fryer set to 365 (F).
13. Cook the chícken píeces untíl they're done, about 10 to 15 mínutes, dependíng upon the síze of the píece.
14. Draín on paper towels.

Source: https://clickamericana.com/recipes/chicken-recipes/how-to-make-herb-batter-fried-chicken-1985