Like most fried chicken recipes, the chicken parts are coated with a seasoned flour mixture and browned in oil.  This recipe, however, adds the convenient step of finishing the cooking in the oven.  This gives the cook time to prepare the rest of the meal.

• 2 cups all-purpose flour
• 1/2 cup cornmeal
• 2 tablespoons salt
• 2 tablespoons ground mustard
• 2 tablespoons paprika
• 2 tablespoons garlic salt
• 1 tablespoon celery salt
• 1 tablespoon pepper
• 1 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 boiler-fryer chicken (3 to 4 pounds), cut up
• Vegetable oil

Combine the first 11 ingredients.  Place about one cup flour mixture in a large resealable plastic bag.  Add a few chicken pieces to the bag at a time; shake to coat.  Heat 1/4 inch of oil in large skillet on medium-high.  Brown chicken on all sides; transfer to an ungreased 13″ x 9″ x 2″ baking  pan.  Bake, uncovered, at 350 degrees for 45 to 55 minutes or until juices run clear.  Recipe makes enough coating for three chickens.  Store unused mixture in an airtight container.  YIELD:  4-6 servings.

(Audrey Read, Fraser Lake, British Columbia)