Recipes for the Web

Barrington Software Incorporated

Fried Chicken with Herbs

An updated version of a traditional Sunday favorite, this fried chicken is browned in oil and finished

in a hot oven.

2 skinless chicken breast halves, each about

1/2 lb.

2 skinless chicken thighs, each about 6 oz.

2 skinless chicken drumsticks, each about 1/4

lb.

2 chicken wings

1 1/2 cups buttermilk

1 egg

3/4 cup all-purpose flour

3/4 cup fine dried bread crumbs

2 garlic cloves, minced

1 Tbs. finely chopped fresh basil

1 Tbs. finely chopped fresh marjoram

1 tsp. paprika

1 tsp. salt

1/2 tsp. freshly ground pepper

Canola oil for frying

2 Tbs. chopped fresh flat-leaf parsley

Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 1

hour or for up to 18 hours.

Preheat an oven to 400°F.

In a shallow bowl, beat the egg with a fork until blended, then beat in the remaining 1/2 cup

buttermilk. On a plate, mix together the flour, bread crumbs, garlic, basil, marjoram, paprika, salt

and pepper.

Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour

mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture

and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15

minutes while the oil heats.

In a deep-fry pan over high heat, pour in oil to a depth of 1 inch. Heat the oil to 350°F on a

deep-frying thermometer, or until the corner of a piece of chicken dipped into the hot oil sizzles

immediately upon contact. Working in batches, fry the chicken pieces, turning as needed, until

well browned on all sides, about 10 minutes total. Do not crowd the pan. As soon as the pieces

are browned, transfer them to a clean baking sheet.

When all of the pieces are browned, transfer the baking sheet to the oven and bake until the

chicken is opaque throughout and the juices run clear, 20 to 30 minutes. The timing will depend

upon the pieces; breasts will take less time, while thighs and drumsticks will take longer. As the

quicker-cooking pieces are done, transfer them to a plate.

Arrange all the pieces on a serving platter and serve warm or at room temperature, garnished with

the chopped parsley. Serves 4.