15 Minute Fried Herbed Chicken Recipes

Steps:

• In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
• Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
• Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.

Steps:

• In a shallow dish, mix together the buttermilk, garlic, 1/2 teaspoon of the salt and the oil.
• Place the chicken pieces in the buttermilk mixture and coat them thoroughly.
• Marinate the chicken in the buttermilk mixture overnight in the refrigerator.
• Preheat the toaster oven to 425°F.
• In a food processor, mix the oats, red pepper flakes, the remaining 1 teaspoon salt, Parmesan, and basil.
• Pulse until the oats are partially powdered.
• Alternatively, mix the ingredients together in a bowl with a wooden spoon.
• Place the oat mixture on a plate.
• Shake any excess buttermilk off the chicken and dredge to coat each piece thoroughly.
• For easy clean-up, cover the toaster oven baking tray with aluminum foil and lightly spray it with oil. (Check your manufacturer's instructions, however, for any cautions against the use of aluminum foil in your toaster oven.).
• Place the chicken pieces on the tray so that they are not touching one another.
• Spray the chicken pieces lightly with oil and bake for about 10 to 15 minutes, depending upon the thickness of the meat, until the crust is golden brown and crispy.
• Remove the chicken from the toaster oven and serve hot or refrigerate and serve cold over a salad.

Steps:

• Rinse chickens inside and out under running cold water and pat dry with paper towels. Remove extra skin and excess fat. Cut off the first joint of wings and the backs and discard. Keeping skin on, cut legs into thighs and drumsticks. Remove the wings, split the breast and cut each half crosswise into two (or ask your butcher to do this). Place pieces in a single layer in a shallow baking dish; sprinkle with seasoned salt or seasoning mix and rub to coat on all sides. Cover and set aside to marinate 1 hour.
• Preheat oven to 250 degrees. Heat 1 1/2 inches oil, enough to cover the chicken pieces 2/3 of the way but no more, in one or two wide, deep skillets or kettles to 325 to 350 degrees over medium-high heat. As the oil heats, mix the flours in a plastic food-storage bag. Add the thighs and drumsticks; shake to coat. Remove each piece with tongs, shake off excess flour and place skin side down in the hot oil without crowding. Fry until skin is browned and crisp, about 7 minutes; turn with tongs and fry until browned and crisp and cooked through, about 7 minutes longer, adjusting heat so chicken doesn't brown too quickly.
• Drain chicken on a wire rack set over a baking pan and keep chicken warm in the oven while coating and frying the remaining pieces: breast pieces next, about 5 minutes on each side, and wing parts last, about 4 minutes on each side. Serve while still warm. The meat will be less moist when served cold the next day, but still very tasty.