Ingredients

• 1  3-lb. chicken, washed and cut into 8 serving pieces
• 2  cups all-purpose flour
• 1/2  cup snipped fresh sage or parsley
• 1  tsp. cracked black pepper
• 3  eggs
• 1/2  cup milk
•   Peanut oil for frying
•   Small fresh sage leaves
•   Lemon wedges

Directions

1.Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours.

2.In bowl combine flour, the 1/2 cup herbs, and pepper; set aside. In shallow dish whisk together eggs and milk. Dip chicken in egg mixture then coat with flour mixture. Repeat.

3.In deep 12-inch skillet add oil to depth of 1 inch (oil will rise as chicken is added.) Heat oil to 350 degrees F over medium-high heat.

4.Gently lower four chicken pieces at a time into hot oil, (oil may spatter). Cook 14 to 16 minutes, turning after 8 minutes,
or until brown and crisp and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees F. Drain chicken on wire rack or paper towels. Place in preheated 300 degree F oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges. Makes 6 servings.