Recipe - Skillet Herb-Fried Chicken

1 (2 One half lb) cut up chicken

DEEP FRIED COATING
1/3 cup Milk
Three fourths cup Flour
Three fourths teaspoon Salt
One fourth teaspoon Paprika
1/16 teaspoon Ground black pepper with
Garlic
1/8 teaspoon Dried Summer savory
1/8 teaspoon Ground Thyme
Corn oil for frying

Pour milk into bowl. Combine flour, salt, paprika, pepper, summer savory,
and thyme in a shallow dish. Dip chicken in milk, then dredge in flour
mixture.
Pour corn oil in a heavy skillet to the depth of 1/2inch; heat. Add
chicken skin side down, to skillet and cook, uncovred, for 15 to 25 minutes
on each side, turning once, until chicken is crisp and brown. Drain on
paper towels, then serve. Source: Creative Cooking Poultry by Marian
Hoffman

From the collection of K. Deck