Here's a recipe I've tried in the States with great success. However, I'm not sure if it's the flour or the chicken used in France, but it hasn't turned out as great. I've found the French free-range birds to be tasty, but not as tender. They seem a bit leaner than the mass-produced variety. You might want to try some of the cheaper chicken you find at the supermarche. Chill leg/thigh pieces (breast can be used, too) in a bowl of ice. Sprinkle spice mixture over chicken and mix. Use whatever you would like. Garlic or onion salt, adobo powder, paprika, cayenne, any herb/spice combo will do. In another bowl, mix a bit of spice with flour. Coat chicken with flour mix and shake off excess. Heat a pot of vegetable oil to 230-240 celsius. Drop chicken pieces in. Don't over-crowd the pot and do not move the chicken pieces once in the pot for at least five minutes. You want the flour mix to sear, sealing in all the juices. Cook for 15 minutes or so depending on the size of the pieces. Typically, when pieces start to float, they're about done. Place cooked chicken on paper towel or paper plates so excess oil drains off. Coleslaw, mashed potatoes and some canned corn make this dinner the ultimate in comfort food. Good luck. -drewmo