2 lbs. frying chicken, breasts and legs

½ cup shortening or oil

1/3 cup flour

2 tbs. lemon juice

1 tsp. seasoning salt

1 tsp. sugar

½ tsp. thyme

1/3 cup melted margarine

milk

1 cup fine dry bread crumbs of crushed crisp cereal

Dust chicken pieces with a mixture of the flour, salt and thyme. Dip in milk, then in crumbs. In a deep skillet, heat shortening until hot but not smoking. Fry chicken on both sides until lightly browned. Arrange skin-side down, in a shallow bake pan, Drizzle with a mixture of lemon juice, sugar and margarine. Cover and bake at 350 F. for 30 minutes. Uncover, turn chicken over and bake 15 to 20 minutes longer until tender. Garnish with peach slices.