Herb Crusted Fried Chicken
By
Elizabeth Lancaster
@RosemaryRidgeFarms2037
1
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!!
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:
Serves:
6-8 people
Prep:
25 Min
Cook:
1 Hr 15 Min
Method:
Pan Fry
Ingredients
-
12chicken, legs and thighs
-
1 cmilk
-
2 largeeggs
-
SEASONING FOR FLOUR MIXTURE
-
2 cflour
-
2 Tbspgoya "adobe" seasoning ( my all spice) mexican spice
-
1 tsppepper and salt
-
2 tsppaprika
-
2 tspground sage
-
2 tspdill weed
-
2 tspparsley flakes
-
2 tspgarlic powder
-
GRAVY
-
1/2 cleft over oil or butter(1 stick)
-
1/2 cflour
-
dash(es)salt and pepper to taste
-
3-4chicken bullion cubes
-
1 can(s)14.1 oz of chicken broth
-
1/2 cheavy whipping cream or milk
How to Make Herb Crusted Fried Chicken
- 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.
