- make this recipe
- user reviews ()
- 1 pound chicken, washed and cut into 8 serving pieces
- 2 cups all-purpose flour
- 1/2 cup snipped fresh sage or parsley
- 1 teaspoon cracked black pepper
- 3 eggs
- 1/2 cup milk
- Peanut oil for frying
- Small fresh sage leaves
- Lemon wedges
1. Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours.
2. In bowl combine flour, the 12 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.
- Servings Per Recipe 6,
- cal. (kcal) 694,
- Fat, total (g) 45,
- chol. (mg) 223,
- sat. fat (g) 11,
- carb. (g) 35,
- Monosaturated fat (g) 19,
- Polyunsaturated fat (g) 11,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 37,
- vit. A (IU) 875,
- vit. C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 109,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 544,
- Potassium (mg) 455,
- calcium (mg) 81,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
