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Paula Deen's Herb-Fried Chicken

Source of Recipe


Paula Deen



List of Ingredients



• 1 (3-pound) chicken, washed and cut in 8 servings
  
• 2 cups all-purpose flour
  
• ½ cup snipped fresh sage or parsley
  
• 1 tsp cracked black pepper
  
• 3 eggs
  
• ½ cup milk
  
• Peanut oil, for frying
  
• .
  
• Small fresh sage leaves
  
• Lemon wedges
  






Instructions



1. Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours.
   In bowl, combine flour, the ½ 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.
   
   
2. In deep 12-inch skillet, add oil to depth of 1 inch (oil will rise as chicken is added). Heat oil to 350° over medium-high heat. Gently lower 4 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° for breasts; 180° for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325° F.
   
   
3. Drain chicken on wire rack or paper towels. Place in preheated 300° oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges.
   
   Makes 6 servings.