Herb Fryer Chicken Recipes

PAULA DEEN'S HERB-FRIED CHICKEN

Steps:

• 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.

11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY

Steps:

• Beat the eggs into the buttermilk.
• Add the chicken pieces to the buttermilk mixture and chill for an hour.
• In a large mixing bowl, mix the flour with all the herbs and spices.
• Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
• Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
• Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
• Transfer to a paper towel-lined plate.
• Enjoy!

15-MINUTE FRIED HERBED CHICKEN

Steps:

• In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
• Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
• Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.

HERB FRYER CHICKEN

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, parsley, onion, garlic, lemon zest, thyme, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Drain and discard marinade. , Grill chicken, covered, over medium heat for 35-40 minutes or until juices run clear, turning every 15 minutes.

CRUSTY CORNBREAD

Steps:

• In large bowl combine both cornmeals, baking powder, salt, and pepper. In medium bowl stir sour cream and milk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combined and glossy. Pour excess melted butter from baking dish into batter; stir to blend. Stir in cheddar cheese.
• Bake 25 to 28 minutes or until corn bread is golden and begins to pull away from dish. Serve warm. Serves 8.

BUTTERMILK HERB FRIED CHICKEN

Steps:

• Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
• Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender (20 to 25 minutes).
• Buttermilk Substitute: Use 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
• TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
• TIP: Reduce heat if chicken browns too quickly.

HERB ROAST CHICKEN

Steps:

• In a small bowl combine butter, salt, paprika, thyme, rosemary, garlic powder, and black pepper. Stir until thoroughly combined.
• Using a small sharp knife, carefully loosen the skin on each breast half, starting at the thin end of each half. Very carefully separate the skin from flesh, leaving skin attached at thick end of each breast. Divide herb butter into quarters. Rub one-quarter of the butter onto the flesh of each breast. Fold and lightly press skin back onto each breast. Rub remaining butter onto skin of each breast.
• Place chicken in air fryer basket. Set fryer to 375°F for 25 minutes. At end of cook time, use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F.
• Let chicken rest for 5 to 10 minutes. Serve with lemon wedges.

AIR FRYER HERB-SEASONED CHICKEN WINGS

Steps:

• Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions. Spray the basket with cooking spray.
• Rinse chicken wings and pat dry. Mix black pepper, paprika, cumin, garlic powder, onion powder, herbes de Provence, and kosher salt together in a bowl. Sprinkle on both sides of the wings.
• Place wings in the fryer basket, making sure they do not touch. Fry until browned and no longer pink in the centers, about 9 minutes per side.

HERB-AND-SPICE SOUTHERN FRIED CHICKEN

Steps:

• One: Wash the chicken and pat dry. Put the chicken pieces in a large non reactive glass or stainless steel bowl. Stir the garlic into the buttermilk or yogurt. Pour it over the chicken and turn until coated and submerged in the liquid. Marinate for at least 30 minutes or up to an hour, refrigerated. Meanwhile, combine the spices, herbs, and salt in a bowl and stir until they are evenly blended. Put the flour in a paper or large Zip-lock plastic bag and sprinkle the spice-herb mixture over it. Close the bag and shake until the seasoning is well-distributed.
• Two: If you plan to serve the chicken hot, preheat the oven to 150°F. Fit a wire cooling rack on a cookie sheet and set aside. Fill a Dutch oven or deep-fat fryer with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375°E (hot but not smoking).
• Three: Beginning with the dark meat, lift the chicken pieces out of the marinade one at a time, allowing the excess to flow back into the bowl, and drop them into the bag with the seasoned flour. Close the bag and shake until the chicken is well coated. Lift out of the flour, shake off the excess, and slip enough of pieces into the fat to fill the pan or fryer without crowding it. Deep-fry until the outside is a rich brown and the chicken is tender, maintaining the temperature at 365°F about 15 to 20 minutes, turning the chicken once, if necessary.
• Four: Remove the pieces as they are done, drain well, and place on the wire rack set in a cookie sheet. If you want to serve it hot, keep the finished chicken in the warm oven while you fry the second batch.