Crusty, Herb-Fried Chicken
- Cut chicken into serving pieces. Sprinkle with thyme and marjoram; let stand 1/2 to 1 hour.**** Roll in flour and fry in 1/4 inch hot fat* just long enough to brown on both sides. Remove each piece as it browns and place in a shallow baking pan. Sprinkle with rosemary, parsley, salt, and pepper. Pour the hot water into frying pan; stir thoroughly. Pour over chicken.*** Bake, uncovered, in moderately hot oven (375 degrees F) about 45 minutes.*****
From the Test Kitchen
We used vegetable oil for the fat.
After testing, we suggest reducing the salt to 1/2 teaspoon.
After testing, we suggest omitting the hot water that is stirred into the drippings and then poured over the chicken. Instead, simply discard the drippings.
We did not let the chicken stand. You can skip this step.
Bake until the internal temperature reaches 170 degrees F for breasts and 180 degrees F for thighs and drumsticks. This may take only 30 minutes.
Mrs. Forrest E. Linder Port Washington, NY September 1951 Chicken
Nutrition Facts (Crusty, Herb-Fried Chicken)
- Per serving:
- 288 kcal ,
- 15 g fat
- (4 g sat. fat ,
- 4 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 104 mg chol. ,
- 480 mg sodium ,
- 2 g carb. ,
- 0 g fiber ,
- 0 g sugar ,
- 34 g pro.