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. However, although I really do love fried food, I hate it when it turns out greasy! I feel like my throat gets covered in oil… I’ve done my research so hopefully the same won’t happen with this recipe. If it does turn out too greasy for my liking, I’m thinking about getting the best air fryer and recreating the dish in there. I heard they’re pretty good for making homemade fries too so I could be trying a lot of new recipes. I’ll keep you updated with my culinary adventures.
- 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
- Mix together flour, bread crumbs, and spices.
- Wash chicken and pat dry.
- Coat chicken pieces with flour mixture.
- In large frying pan, heat about 1-inch of oil to 400 degrees.
- Fry chicken pieces until golden brown, about 8-10 minutes.
- Turn pieces and continue frying until evenly browned and tender.
- Remove chicken from oil and drain.
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