2 1/2 pounds fryer (up to 3 lbs) — cut in servings
1 cu flour
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon leaf sage — or
oregano butter or vegetable oil
Rinse chicken pieces and pat dry. Combine flour with remaining ingredients exc ept butter. Toss chicken pieces with flour mixture to coat. In skillet, heat butter to 1/4-inch depth and cook chicken over medium-high heat until golden br own. Place browned chicken in Crock-Pot, adding wigns first; Add no liquid. cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Serves 4