1 teaspoon Morton salt
1/2 teaspoon black pepper
2 pounds of chicken (legs, thighs, breast – whatever preferred)
1/2 teaspoon McCormick garlic salt
1/2 teaspoon chili powder, or to taste
1/2 teaspoon ground sage
1/2 tablespoon onion salt
1/2 tablespoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon basil, oregano, thyme, each
1/2 teaspoon all spice
2 cups Gold Medal flour
1 cup or 2 cups of water
3/4 cup Argo cornstarch
1/2 teaspoon marjoram
1/2 tablespoon paprika
Preheat oven to 300 degrees F.
Mix all spice ingredients together with the flour and cornstarch, set aside in large bowl. Beat eggs into water in separate bowl.
Place chicken pieces in an egg mixture just long enough to get saturated (add more water if necessary). Drain, then coat each piece in the flour mixture.
Deep fry in hot oil until golden brown. Finish off the chicken by baking it for about 1 hour, or until juices run clear.