2 TABLESPOONS SALT
2 TABLESPOONS PEPPER
1 TABLESPOON DRIED THYME
1 TABLESPOON DRIED TARRAGON
1 TABLESPOON GROUND GINGER
1 TABLESPOON GROUND MUSTARD
1 TEASPOON GARLIC SALT
1 TEASPOON DRIED OREGANO
2 EGGS
1/2 CUP MILK
1 BROILER/FRYER CHICKEN (2 1/2 to 3 1/2 POUNDS), CUT UP
OIL FOR FRYING
COMBINE THE FIRST 9 INGREDIENTS; STORE IN AIR-TIGHT CONTAINER. IN A SHALLOW BOWL, BEAT EGGS & MILK. PLACE 3/4 COATING MIX IN A LARGE RESEALABLE PLASTIC BAG. DIP CHICKEN INTO EGG MIXTURE, THEN ADD TO BAG, A FEW PIECES AT A TIME; SHAKE TO COAT. HEAT A 1/4 INCH OF OIL IN SKILLET OVER MED/HIGH HEAT. BROWN CHICKEN ON ALL SIDES; TRANSFER TO UN GREASED 15' BY 10' BY 1', BAKING PAN. BAKE UNCOVERED @ 350 FOR 45-55 MIN. OR UNTIL JUICE RUNS CLEAR.
YIELD: 2 1/2 CUPS OF COATING MIX ENOUGH TO DO 3 BATCHES OF CHICKEN @ 4-6 SERVINGS PER BATCH.
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