herb crusted fried chicken

Name: Herb Crusted Fried Chicken
Prep time: 25 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 12 - chicken, legs and thighs; 1 cup(s) milk; 2 large eggs; ## SEASONING FOR FLOUR MIXTURE; 2 cup(s) flour; 2 tablespoon(s) goya "adobe" seasoning ( my all spice) mexican spice; 1 teaspoon(s) pepper and salt; 2 teaspoon(s) paprika; 2 teaspoon(s) ground sage; 2 teaspoon(s) dill weed; 2 teaspoon(s) parsley flakes; 2 teaspoon(s) garlic powder; ## GRAVY; 1/2 cup(s) left over oil or butter(1 stick); 1/2 cup(s) flour; dash(es) salt and pepper to taste; 3-4 - chicken bullion cubes; 1 can(s) 14.1 oz of chicken broth; 1/2 cup(s) heavy whipping cream or milk

(1 RATING)

59 Pinches 8 Photos

Elizabeth Lancaster

Lincoln, NE

Updated on Nov 6, 2013

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!!

Rate

prep time 25 Min

cook time 1 Hr 15 Min

method Pan Fry

yield 6-8 people

Ingredients

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

How To Make herb crusted fried chicken

Step 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)

Step 2

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