Herb Crusted Fried Chicken

Name: Herb Crusted Fried Chicken
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6-8 people
Cuisine: American
Ingredients: 12 chicken, legs and thighs; 1 c milk; 2 large 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(es) salt and pepper to taste; 3-4 chicken bullion cubes; 1 can(s) 14.1 oz of chicken broth; 1/2 c heavy whipping cream or milk

By Elizabeth Lancaster
@SimplyfromScratch2037

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!!

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

6-8 people

Prep:

25 Min

Cook:

1 Hr 15 Min

Method:

Pan Fry

Ingredients

12

chicken, legs and thighs
1 c

milk
2 large

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(es)

salt and pepper to taste
3-4

chicken bullion cubes
1 can(s)

14.1 oz of chicken broth
1/2 c

heavy whipping cream or milk
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How to Make Herb Crusted Fried Chicken

Step-by-Step

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)
Mix all dry ingredients into a large ziplock baggie or a paper bag. (less mess this way or use a bowl
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.
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.