Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------DRENCH--------------------------------
2 c Dry white wine
1 lg Egg -- beaten
1 tb Worcestershire sauce
1 ts Salt
Louisiana hot sauce OR
-Cayenne pepper to taste

---------------------------DREDGE--------------------------------
4 c All purpose flour
1 ts Garlic powder
1 ts Onion powder
1/2 ts Ground cayenne pepper OR --
-more to taste
2 1/2 ts Salt

--------------------------CHICKEN-------------------------------
1 lg 3 - 4 pound chicken cut
-into frying pieces

----------------------------OIL---------------------------------
1 c Oil OR enough to fill the
-frying pan 1/4 inch deep

Mix all the DRENCH ingredients together in a large mixing bowl. Then
sift all the DREDGE ingredients together over a large, flat bottomed
pan. Pour the oil into a deep 12 inch frying pan and heat over medium
high.

Oil should be 375 degrees.

Rinse chicken well and pat dry. Dip the pieces in the Drench. Remove
and roll individually in the dredge mixture, making sure to coat well.

Place the chicken in the heated oil and fry until golden brown, about
15 minutes on first side. Turn and fry the other side about 10
minutes. Make sure the chicken is thoroughly cooked. If you are
frying more than one chicken, just add more oil as needed and let it
heat through before adding more chicken.

== Courtesy of Dale Gail Shipp, Columbia Md. ==

Recipe By : Justin Wilson's Homegrown Louisiana Cooking

From: Marjorie Scofield Date: 05-21-95 (159) Fido:
Cooking

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