How to Make Gluten-Free Flour Mix

With this ratio of white rice flour, potato starch, sorghum flour, and xanthan gum, we created a gluten-free flour mix that you can swap cup-for-cup for regular all-purpose flour.

See More

Scalloped Potato Recipes

Need some sure winners to add to your list of potato sides? Look no further than these gooey scalloped potato recipes. From classic au gratin potato bakes to modern twists featuring sweet potatoes or fruit, these buttery golden casseroles have it all: cheese, crumbs, and taters!

View Slideshow

How to Make a Single-Crust Piecrust

Learn how to make a pie with tender, flaky crust in 11 simple steps.

See More

How to Brine a Turkey

Learning how to brine is the simple secret to serving a moist, tender turkey (plus, it enhances the bird's flavor). For most turkey brine recipes, start with a stir-together saltwater solution and be sure to plan ahead, since marinating takes eight to 12 hours.

See More

Flavorful Green Bean Casserole Recipes

The fresh flavor and creamy texture of green bean casserole have made it a go-to side dish. If you're looking for ways to switch up the classic comfort food, turn to these green bean recipes that showcase what you love about green bean casserole while adding surprising touches.

View Slideshow

How to Mash Potatoes

Make mashed potatoes from scratch -- the creamy results are a special side dish for any dinner. See how our Test Kitchen experts make their mashed potatoes using two types of potatoes and a surprisingly simple process.

View Video
Popular in Food

Paula Deen's Herb-Fried Chicken

Fresh sage or parsley are the herbs of choice to complement the flavor of this pan fried chicken. If you prefer, you may substitute all white meat or all dark in the recipe.

4.0 by 13 people
Rate me!
  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 2 hrs
  • Cook: 14 mins

Paula Deen's Herb-Fried Chicken



  1. Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours.
  2. In bowl combine flour, the 1/2 cup herbs, and pepper; set aside. In shallow dish whisk together eggs and milk. Dip chicken in egg mixture then coat with flour mixture. Repeat.
  3. In deep 12-inch skillet add oil to depth of 1 inch (oil will rise as chicken is added.) Heat oil to 350 degrees F over medium-high heat.
  4. Gently lower four chicken pieces at a time into hot oil, (oil may spatter). Cook 14 to 16 minutes, turning after 8 minutes, or until brown and crisp and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees F. Drain chicken on wire rack or paper towels. Place in preheated 300 degree F oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges. Makes 6 servings.

Nutrition Facts (Paula Deen's Herb-Fried Chicken)

    Per serving:
  • 694 kcal cal.,
  • 45 g fat
  • (11 g sat. fat,
  • 11 g polyunsaturated fat,
  • 19 g monounsatured fat),
  • 223 mg chol.,
  • 544 mg sodium,
  • 35 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...