Recipes and Cooking Paula Deen's Herb-Fried Chicken 4.0 (12) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2009 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 14 mins Chill Time: 2 hrs Total Time: 2 hrs 44 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 pound chicken, washed and cut into 8 serving pieces 2 cup all-purpose flour ½ cup snipped fresh sage or parsley 1 teaspoon cracked black pepper 3 eggs ½ cup milk Peanut oil for frying Small fresh sage leaves Lemon wedges Directions Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 694 Calories 45g Fat 35g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 694 % Daily Value * Total Fat 45g 58% Saturated Fat 11g 55% Cholesterol 223mg 74% Sodium 544mg 24% Total Carbohydrate 35g 13% Total Sugars 2g Protein 37g Vitamin C 17.7mg 89% Calcium 80.8mg 6% Iron 4.3mg 24% Potassium 455mg 10% Folate, total 108.9mcg Vitamin B-12 0.9mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.