CRUNCHY ITALIAN CHICKEN
2 1/2-3 lb. fryer, cut up
1 t. salt
1/2 c. all-purpose flour
1/2 t. garlic powder
1/4 t. pepper
3 T. fine, dry bread crumbs
1 egg
2 T. Parmesan cheese
2 T. water
1 1/2 t. Italian herb seasoning
Wesson oil
Wash chicken pieces and pat dry. Put flour, bread crumbs, seasonings, and cheese in a bag and mix well. Shake chicken pieces, a few at time, to coat. Dip coated chicken in egg beaten with water. Shake chicken in flour mixture again; set aside. Fill an electric fry pan or large heavy skillet with oil, no more than 1/2 its depth. Heat oil to 375 degrees. Fry chicken 11 minutes. Let stand at least 7 minutes before serving. Serves 4-6.
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