Skillet Herb-Fried Chicken Recipe

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Skillet Herb-Fried Chicken Ingredients

1 (2 1/2 lb) cut up chicken

DEEP FRIED COATING

1/3 cup milk
3/4 cup flour
3/4 tsp salt
1/4 tsp paprika
1/16 tsp ground black pepper with
1 garlic
1/8 tsp dried summer savory
1/8 tsp ground thyme
1 corn oil for frying

A Recipe for
Skillet Herb-Fried Chicken

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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This Recipe for Skillet Herb-Fried Chicken is one of thousands in the Recipes-to-go Meal Cookbook.

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Skillet Herb-Fried Chicken Recipe
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This is a recipe for Skillet Herb-Fried Chicken from the recipe cookbook of Recipes-to-go (Meal)

The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.
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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."
Author Unknown

Skillet Herb-Fried Chicken

Great eaters and great sleepers are incapable of anything else that is great.
Henry IV of France

Skillet Herb-Fried Chicken Directions

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 1/2-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

Serves: 4

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Skillet Herb-Fried Chicken Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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