Crusty, Herb-Fried Chicken

Pan fry then bake chicken for the perfectly crispy crust. Serve this herbacious recipe with mashed or baked potatoes.

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3.5 by 6 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 45 mins 375°F

Crusty, Herb-Fried Chicken

Directions

  1. 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

*Tip:

We used vegetable oil for the fat.

**Tip:

After testing, we suggest reducing the salt to 1/2 teaspoon.

***Tip:

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.

****Tip:

We did not let the chicken stand. You can skip this step.

*****Tip:

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.

Winner Info:

Mrs. Forrest E. Linder Port Washington, NY September 1951 Chicken

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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.
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6 Ratings

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