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.

45Kviews
11 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 2 hrs
  • Cook: 14 mins
Rate me!


Paula Deen's Herb-Fried Chicken
Ingredients
1
pound chicken, washed and cut into 8 serving pieces
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
Directions
  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.
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
Your Comment:
close
X