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herb crusted fried chicken

(1 rating)
RosemaryRidgeFarms2037 avatar
Recipe by
Elizabeth Lancaster
@RosemaryRidgeFarms2037
Lincoln, NE

I love fried chicken! So much that I make it a little different each time, with new flavors and spices, this time I really loved how this one turned out! Best served with Mashed Potatoes and Gravy and cream of corn! Yum !!! Hope this comfort food finds its way to you dinner table soon!! Enjoy!!

►
(1 rating)
yield 6 -8 people
prep time 25 Min
cook time 1 Hr 15 Min
method Pan Fry

Ingredients For herb crusted fried chicken

  • 12
    chicken, legs and thighs
  • 1 c
    milk
  • 2 lg
    eggs
  • SEASONING FOR FLOUR MIXTURE
  • 2 c
    flour
  • 2 Tbsp
    goya "adobe" seasoning ( my all spice) mexican spice
  • 1 tsp
    pepper and salt
  • 2 tsp
    paprika
  • 2 tsp
    ground sage
  • 2 tsp
    dill weed
  • 2 tsp
    parsley flakes
  • 2 tsp
    garlic powder
  • GRAVY
  • 1/2 c
    left over oil or butter(1 stick)
  • 1/2 c
    flour
  • dash
    salt and pepper to taste
  • 3-4
    chicken bullion cubes
  • 1 can
    14.1 oz of chicken broth
  • 1/2 c
    heavy whipping cream or milk

How To Make herb crusted fried chicken

  • 1
    Heat an electric skillet to 350* with oil of your choice or Lard. while oil is heating up, mix together eggs and milk in a medium bowl. start soaking chicken pieces, and set aside.(can soak chicken one whole day before use)
  • 2
    Mix all dry ingredients into a large ziplock baggie or a paper bag. (less mess this way or use a bowl
  • 3
    Dip chicken into the bag of dry ingredients, and shake bag! Remove chicken and place in oil, rotating chicken as needed! Dark meat cooks longer than white meat. Chicken must be cooked at least 165* to 170* internal temp.
  • 4
    Gravy, If your oil isn't burnt, you can use your left over oil, 1/2 c to 1 c. of oil,if your oil is no good, rinse out pan, and add butter, melt(once butter is melted, add bullion cubes so they dissolve and you can see that they are dissolved then add flour and whisk heavily til smooth. Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream or milk, and season with salt and pepper.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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