Paula Deen's Herb-Fried Chicken
last updated: January 14, 2009 09:22:36 AM
Prep time: 30 minutes
Cook time: 14 minutes
Serves: 6
Cook time: 14 minutes
Serves: 6
This recipe is from TV chef, restaurateur and cookbook author Paula Deen.
Ingredients:
1 (3-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
Instructions:
Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, two to four hours.
In bowl, combine flour, the 1Ž2 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 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 eight minutes, or until brown and crisp and chicken is no longer pink (170 degrees for breasts, 180 degrees for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees. Drain chicken on wire rack or paper towels. Place in preheated 300-degree oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges.
In bowl, combine flour, the 1Ž2 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 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 eight minutes, or until brown and crisp and chicken is no longer pink (170 degrees for breasts, 180 degrees for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees. Drain chicken on wire rack or paper towels. Place in preheated 300-degree oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges.
* Per serving: 694 calories; 37 grams protein; 35 grams carbohydrates; 45 grams fat (11 saturated, 19 monounsaturated, 11 polyunsaturated); 223 milligrams cholesterol; 544 milligrams sodium; 2 grams fiber; 2 grams sugar
Find this recipe at:
http://www.modbee.com/life/taste/recipes/story/563541.html
No comments:
Post a Comment