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Paula Deen's Herb-Fried Chicken

Makes: 6 servings
Prep 30 mins Chill 2 hrs Cook 14 mins
Paula Deen's Herb-Fried Chicken
Ingredients
  • 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
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)
  • 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 (g) 109,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 544,
  • Potassium (mg) 455,
  • calcium (mg) 81,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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