aka "Heart Attack in A Skillet", but, according to the elderly Louisiana gentleman who shared this recipe, the genuine thing. It's been a long time since I made this but I do remember how good it was. Cook time includes marinating time.

Ingredients

4 serv.

Marinade
vegetable oil↗1 cup
egg↗1
beaten
oregano↗1⁄2 teaspoon
rosemary↗1⁄2 teaspoon
tarragon1⁄2 teaspoon
paprika↗1⁄2 teaspoon
garlic↗1
crushed
Chicken↗
pieces chicken↗8
1 cut-up fryer, washed and patted dry
shortening or vegetable oil↗2 cups
flour↗1 cup
seasoned with
salt and pepper
salt↗

Step-by-step instructions

1
Marinade: Combine marinade ingredients and chicken pieces in a plastic bag and refrigerate for 2 hours.
2
Chicken: Heat oil in skillet until it sizzles when tested with a drop of water; place seasoned flour in a plastic bag; remove chicken from marinade and add to flour; shake to thoroughly coat; brown chicken quickly on all sides.
3
Cover, reduce heat and cook SLOWLY until chicken is tender and cooked through, about 20 minutes; salt the chicken generously as it fries, poultry absorbs a lot of salt.

Source: food.com

Original recipe ↗

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