Oven-Fried Chicken with Herbs

1/2 cup olive oil

1 stick butter or margarine, melted

4 cups all-purpose flour

1 tablespoon salt

2 teaspoons garlic powder

2 teaspoons dried or ground sage

2 teaspoons dried or ground marjoram

2 teaspoons dried or ground thyme

2 teaspoons black pepper

1/4 teaspoon ground red pepper (cayenne)

2 chickens (2 to 3 pounds each), cut into serving pieces
Preheat oven to 375 degrees. In a large bowl, stir olive oil and butter together. Place flour, salt, garlic powder, sage, marjoram, thyme, black pepper and red pepper in a large plastic bag or brown paper bag.

Shake ingredients to blend them. Coat 3 pieces of chicken in olive oil-butter mixture, then drop them into the bag containing seasoned flour.

Shake until chicken pieces are well coated. For crisper chicken, coat flour-covered pieces in oil again and then re-coat pieces in more flour.

Place chicken on a paper-towel-covered plate and repeat process until all chicken pieces are coated. Refrigerate for 1 hour.

On a cookie sheet or in a shallow baking pan, place the chicken skin side up, with spaces between pieces. Drizzle chicken pieces with remaining oil mixture. Bake for 45 minutes. Turn pieces over and bake another 15 minutes, or until done.