Cornmeal-Crusted Fried Chicken - cooking recipe

Ingredients

1 egg
1/4 cup milk
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon dry southwest seasoning
1 tablespoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
oil
4 lbs chicken pieces (breasts, legs and thighs)

Preparation

Preheat oven to 375 degrees; place rack in jellyroll pan.
In medium bowl, beat egg with milk; reserve.
In separate shallow bowl, mix cornmeal, flour, seasonings, salt and pepper; reserve.
Add enough oil to large, deep skillet to come up 1 inch; heat to 350 degrees on deep-frying thermometer.
Meanwhile, coat chicken pieces with egg mixture, letting excess drip off, then coat with cornmeal mixture; place on sheet of wax paper.
Fry chicken in batches, turning once, until golden, 3-4 minutes per side.
Drain on paper towels; transfer to rack in jellyroll plan.
Bake until chicken is no longer pink near bone, about 35 minutes.