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Tarragon Fried Chicken

  Put the flour, cornmeal, salt, pepper, and tarragon in a paper or plastic bag and mix thoroughly. Dip the chicken pieces in the egg, then put them in the flour mixture and shake until well covered.
  Melt the butter and shortening in a heavy skillet or in an electric frying pan. Place the chicken in the pan and brown on medium heat. Turn and continue to fry until golden brown. Cover and continue to cook over medium-low heat for approximately 20 minutes, turning occasionally. Remove cover and cook until the crust is crisp.

Serves 4-6

1/4 c. flour
1/4 c. cornmeal
1 t. salt
1/4 t. pepper
1 T. finely chopped fresh or dried tarragon
1 frying chicken, cut into pieces
1 egg, lightly beaten
2 T. butter
1/4 c. liquid shortening

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