Price ranted and raved about this chicken for days after eating it for the first time! I think it's the best fried chicken I've ever had. I got the recipe from an Amish-country cookbook that Connie was going to throw out! I did not include the marjoram.
1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram (optional)
8-9 chicken pieces - legs, thighs, breasts, etc..
Place the oil and butter in a shallow cooking pan and put in a preheated 375 degree oven to melt. Set aside. Combine the flour and seasonings in a shallow dish. Roll the chicken pieces in the melted oil-butter mixture, then drop them in the flour mixture. Completely coat and tap off excess. Place chicken in the pan (if using skin-on chicken, place skin side down). Bake for 45 minutes. With a spatula, turn chicken over and bake for another 5-10 minutes longer, or until the top crust begins to bubble. Serve hot or cold - but the crust texture is better if chicken is not refrigerated before eating. The pan drippings make an "absolutely divine" gravy for either mashed potatoes or baking powder biscuits. (Serves 4-5)
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