Herb Encrusted Chicken

Herb Encrusted Chicken

I'm Southern, we fry food, nuff said...well something like that.

I love finding ways to take that wholesome comfort food (you know that stuff you were raised on but turns out its bad for you) and make it a little healthier without losing all the great flavours.

This is my fried chicken recipe, it's a little unconventional compared to the way others may make theirs but I like it, it taste great and it's rather simple to make.

Here's what you'll need:

I use wholemeal flour, salt, pepper, Italian seasonings, garlic, panko breadcrumbs and peanut oil.

Oh and of course the chicken would help. Normally I use our own homegrown chicken but since we haven't gotten our flock set up yet then go down to your local store or farmer's market and buy some chicken. I like the thighs.

You can save money by buying the ones with the skin on them, which you would think would be essential to making good fried chicken right? Wrong!

First things first, take it all off...the skin that is and trim the fat off as well.

Next add 2 cups of flour, 2 cups of Panko, 2 1/2 Tbsp of Italian seasoning, a sprinkle of garlic, salt and pepper to season (I use about 1 1/2 Tbsp and 2 tsp of salt). Mix it all together!

Then whip up a few eggs in a bowl, like so.

Dip the chicken in the egg

Add chicken to the flour mixture and coat well

Add about 3/4"-1" of Peanut Oil to a large deep skillet and heat on medium-high heat until a splash of water sizzles or until it reaches 400*F.

  

Cook roughly 8-10 minutes on each side until deep golden brown, lay on paper towels  but do not cover. Even though the skins are removed, we added Panko which gives the chicken a crunchy outer coating.

Enjoy