Servings: 4 to 5

1/3 cup vegetable oil ⅓ cup vegetable oil
1/3 cup (2/3 stick) butter ⅓ cup (⅔ stick) butter
1 cup all-purpose flour 1 cup all-purpose flour
1 teaspoon salt 1 teaspoon salt
2 teaspoons black pepper 2 teaspoons black pepper
2 teaspoons paprika 2 teaspoons paprika
1 teaspoon garlic salt 1 teaspoon garlic salt
1 teaspoon dried marjoram (optional) 1 teaspoon dried marjoram (optional)
8-9 chicken pieces - legs, thighs, breasts 8 to 9 chicken pieces - legs, thighs, breasts

Place the oil and butter in a shallow cooking pan (a jelly-roll pan is perfect) and put in a preheated 375 F oven to melt. Set aside.
In a large paper sack, combine the flour 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 cover. Place on a dish or wax paper.
Place chicken in the pan, skin side down.
Bake for 45 minutes. With a spatula, turn over 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 chicken is not refrigerated before eating. If you can afford the calories, the pan drippings make an absolutely divine gravy for either mashed potatoes or Baking Powder Biscuits (page 4).