Crisp Chicken With Herbs
Crisp chicken with herbs offers a flavorful, crunchy exterior and tender interior, perfect for family dinners or gatherings, with aromatic herbs enhancing every bite.
Ingredients
Instructions
- In a bowl, beat the eggs with 1/2 teaspoon salt, milk, and 1/4 teaspoon pepper.
- In a separate bowl, mix flour with garlic salt, paprika, marjoram, sage, and poultry seasoning.
- Dip chicken pieces into the egg mixture, then coat with the flour mixture.
- Heat oil in a 14-inch Dutch oven.
- Fry the coated chicken in the hot oil, turning after 5 minutes, until golden brown.
- Cover and simmer the chicken for 15 minutes, turning once.
- Remove the lid and cook for an additional 15 minutes to crisp the chicken.
- Drain the chicken and serve.
Tips & Substitutions
For extra flavor, try adding a splash of hot sauce to the egg mixture or substituting buttermilk for regular milk. For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour. Ensure your oil is hot enough before frying to get that perfect crispiness. Monitor the chicken closely to avoid overcooking.
Serving Suggestions
Serve this crispy chicken alongside your favorite sides, such as mashed potatoes or a fresh garden salad. It pairs beautifully with the Potluck Potato Casserole(Serves A Group!) for a comforting meal. Consider adding a dipping sauce like honey mustard or ranch for added flavor, and garnish with fresh herbs for a pop of color.
Storage & Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 375°F (190°C) for 15-20 minutes to retain its crispy texture. You can also use an air fryer for about 5-7 minutes for a quick reheating option.
Nutrition & Diet Analysis (per serving)
Each serving of Crisp Chicken With Herbs contains roughly 4737 calories, with 23g protein, 129g carbohydrates, and 467g fat. It is an excellent source of iron (49% of the Daily Value), protein (45% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 851mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of pieces?
Yes, you can use chicken breasts, but adjust the cooking time as they may cook faster than larger pieces. Ensure they reach an internal temperature of 165°F (74°C) for safety. You might also want to butterfly or pound them slightly for even cooking.
What can I substitute for fresh herbs?
Neutral oils with high smoke points, such as vegetable oil or canola oil, are ideal for frying chicken. Olive oil can be used, but it's best to choose a light or refined version to avoid burning. Avoid using oils with strong flavors that might overpower the chicken.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).