Crispy Herb Fried Chicken

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This is another great recipe that was advertised in the Nov. 1979 Cuisine.  I’ve been thinking about attempting to fry my own chicken for a while now, and this recipe might just get me there.

Ingredients:

  • 1/2 cup flour
  • 1/4 cup fine dried bread crumbs
  • 1/4 teaspoon tarragon leaves
  • 1/4 teaspoon chives
  • 1/4 teaspoon parsley flakes
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic salt
  • 1 (3-4 lb) frying chicken, cut into pieces
  • frying oil of choice — this recipe calls for Planter’s Oil

Instructions:

  1. Mix together flour, bread crumbs, and spices.
  2. Wash chicken and pat dry.
  3. Coat chicken pieces with flour mixture.
  4. In large frying pan, heat about 1-inch of oil to 400 degrees.
  5. Fry chicken pieces until golden brown, about 8-10 minutes.
  6. Turn pieces and continue frying until evenly browned and tender.
  7. Remove chicken from oil and drain.

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