Do you know of a fried chicken recap that involves flouring the
individual chicken pieces, frying the chicken,and then baking the
chicken.  The seasonings that are used are Lowry's seasoned salt,
onion salt, garlic salt, and
paprika.
The person who gave us the recipe has long since passed.  I believe
she was born in the south, lived in the Northwest during World War II,
and lived in Southern California from the fifties on. Married name was
Millie Harris.
That's probably more info than you need but just in case. I don't
believe MRS. Harris was famous except to all of us who knew her.

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Request for Question Clarification by rainbow-ga on 25 Oct 2004 03:11 PDT

Hi  lancepdx,

After several hours of searching, the closest I could find to the
recipe you are looking for is this:

FRIED AND BAKED CHICKEN      
1 cut-up fryer
4 c. flour
8 tsp. salt
2 tsp. pepper
3 tsp. paprika
1 tsp. garlic powder
1/4 c. water
Dip chicken in this flour coating. Fry until brown on both sides. Lay
in a baking dish and bake at 350 degrees for 35 minutes. Add a 1/4 cup
water before baking.

Waiting to hear your views.

Best regards,
Rainbow

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Request for Question Clarification by rainbow-ga on 25 Oct 2004 03:29 PDT

Here's another, although quite spicy and with more ingredients:

http://chicken.allrecipes.com/az/SpicyvnFridChickn.asp

Rainbow~

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Request for Question Clarification by rainbow-ga on 25 Oct 2004 03:46 PDT

Another one called Southern-Exposed Fried Chicken:

http://www.turnersouth.com/network/shows/home-plate/recipes/article/0,,2051,00.html

Rainbow~

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Clarification of Question by lancepdx-ga on 25 Oct 2004 14:02 PDT

That sounds close with the main difference being my wife was frying
longer and baking less.
I'll let you know when Diana fries again.  Probably tonight so I'll
get back to you after eating.
Thanks.

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Request for Question Clarification by rainbow-ga on 25 Oct 2004 15:52 PDT

Will be waiting to hear from you after dinner. :)

Bon appetit.

Rainbow~

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Clarification of Question by lancepdx-ga on 29 Oct 2004 21:26 PDT

The frying time and baking time were helpful.  Diana will use the
original ingrediants I e-mailed you but continue to experiment with
different amounts.
She is beginning by using a 4 to 1 ratio of flour to seasonings.  If
she is using 2 cups of flower she will use a total of 1/4 cup
combining all the seasonings in thatr 1/4 cup.
Hope someon can help her narrow it down.
                                       Lance