Skillet herb-fried chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (2 1/2 lb) cut up chicken | |
| ⅓ | cup | Milk |
| ¾ | cup | Flour |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
| 1/16 | teaspoon | Ground black pepper with |
| Garlic | ||
| ⅛ | teaspoon | Dried Summer savory |
| ⅛ | teaspoon | Ground Thyme |
| Corn oil for frying | ||
Directions
DEEP FRIED COATING
Pour milk into bowl. Combine flour, salt, paprika, pepper, summer savory, and thyme in a shallow dish. Dip chicken in milk, then dredge in flour mixture.
Pour corn oil in a heavy skillet to the depth of ½-inch; heat. Add chicken skin side down, to skillet and cook, uncovred, for 15 to 25 minutes on each side, turning once, until chicken is crisp and brown.
Drain on paper towels, then serve. Source: Creative Cooking Poultry by Marian Hoffman
From the collection of K. Deck