HERB FRIED CHICKEN RECIPES

Name: 11 Herbs And Spices Fried Chicken Recipe by Tasty
Yield: 8 servings
Cuisine: American
Ingredients: 1 ¾ cups buttermilk; 2 eggs; 8 chicken drumsticks; 8 ½ cups vegetable oil; 2 cups flour; 2 teaspoons salt; ½ tablespoon dried thyme; ½ tablespoon dried basil; 1 teaspoon dried oregano; 1 teaspoon celery salt; ½ tablespoon black pepper; 1 tablespoon mustard powder; 2 tablespoons paprika; 2 tablespoons garlic salt; 1 tablespoon powdered ginger; 1 tablespoon white pepper

11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY

11 Herbs And Spices Fried Chicken Recipe by Tasty image

Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper

Provided by Ellie Holland

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 ¾ cups buttermilk
2 eggs
8 chicken drumsticks
8 ½ cups vegetable oil
2 cups flour
2 teaspoons salt
½ tablespoon dried thyme
½ tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
½ tablespoon black pepper
1 tablespoon mustard powder
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon powdered ginger
1 tablespoon white pepper

Steps:

Beat the eggs into the buttermilk.
Add the chicken pieces to the buttermilk mixture and chill for an hour.
In a large mixing bowl, mix the flour with all the herbs and spices.
Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
Heat oil in a large sauce pan to 325°F (170°C), then turn to low heat.
Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
Transfer to a paper towel-lined plate.
Enjoy!

PAULA DEEN'S HERB-FRIED CHICKEN | BETTER HOMES & GARDENS

Paula Deen's Herb-Fried Chicken | Better Homes & Gardens image

Fresh sage or parsley are the herbs of choice to complement the flavor of this pan fried chicken. If you prefer, you may substitute all white meat or all dark in the recipe.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 2 hours 44 minutes

Prep Time 30 minutes

Cook Time 14 minutes

Number Of Ingredients 9

Ingredients

1 pound chicken, washed and cut into 8 serving pieces
2 cups all-purpose flour
½ cup snipped fresh sage or parsley
1 teaspoon cracked black pepper
3 eggs
½ cup milk
Peanut oil for frying
Small fresh sage leaves
Lemon wedges

Steps:

Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours.
In bowl combine flour, the 1/2 cup herbs, and pepper; set aside. In shallow dish whisk together eggs and milk. Dip chicken in egg mixture then coat with flour mixture. Repeat.
In deep 12-inch skillet add oil to depth of 1 inch (oil will rise as chicken is added.) Heat oil to 350 degrees F over medium-high heat.
Gently lower four chicken pieces at a time into hot oil, (oil may spatter). Cook 14 to 16 minutes, turning after 8 minutes, or until brown and crisp and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees F. Drain chicken on wire rack or paper towels. Place in preheated 300 degree F oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges. Makes 6 servings.

Nutrition Facts : Calories 694 calories, CarbohydrateContent 35 g, CholesterolContent 223 mg, FatContent 45 g, ProteinContent 37 g, SaturatedFatContent 11 g, SodiumContent 544 mg, SugarContent 2 g

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