Amount Measure Ingredient -- Preparation Method
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1/3 cup vegetable oil
1/3 cup butter
1/2 cup all-purpose flour
1/2 cup cracker meal
1/2 cup yellow cornmeal
1 1/2 teaspoons Easy Garlic Salt -- recipe follows
1 1/2 teaspoons paprika
1 1/2 teaspoons ground sage
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon dried red pepper flakes
4 pounds chicken pieces (leg, thigh, breast halves) -- approx. 14 pieces
Garlic Salt:
3 garlic cloves
1/2 cup kosher salt

Combine the oil and butter in a shallow cooking pan (a jelly-roll pan is perfect) and place in an oven set to 375*F to melt. Set aside.
In a large paper sack, combine the flour, cracker meal, cornmeal, and seasonings. Roll the chicken pieces, 3 at a time, in the melted oil-butter mixture, then drop them in the sack and shake to coat. Place on a dish or wax paper.
Place the coated chicken in the pan, skin side down. Bake for 45 minutes, then using a spatula to turn the pieces and bake 5 to 10 minutes longer, or until the top crust begins to bubble. Serve hot or cold, but the crust texture is better if the chicken is not refrigerated before eating. If you can afford the calories, then pan drippings make a divine gravy for potatoes or biscuits.

Garlic Salt: In a measuring cup, quarter the garlic cloves. Add the salt and cover loosely. Allow the mixture to stand 3 days, stirring occasionally. Leave the garlic in the salt until it is completely dried - the time varies; don't worry about it. Remove the garlic, transfer the mixture to salt shakers, and cover tightly. Use as a seasoning on grilled meats, in soups and sauces, and with cheese and garlic toast.

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