I haven't been on here for a while, and I'm pleased to see a chicken thread starting up. Sussex are an ace choice. I own 12 of them. I also have Rhode Island Reds, white chanteclers, and Black Australorps. All are breeds I would recommend. In terms of hardiness, and egg production, the Rhodes Islands come out on top though - it gets cold, cold, cold where I live and they keep coming outside till it hits -15. Just throwing an idea out to you here, why not raise some meaties at the same time as raising your egg layers (assuming you're getting chicks that is). The meaties are ready for slaughter after 8 to 12 weeks (at least the breed I raise is), so your coop never gets too crowded as the meat birds are grown and gone before the egg layers start to gain any significant size. Modern meat birds are kind of a different beast, but they're easy enough to raise. I generally replace a good proportion of my egg flock every year to make sure I have constant high egg production, so I raise a bunch of meat birds alongside the replacement egg layers. I'm doing it right now, I've got 30 meat birds growing with the replacement layers