11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE
Steps:
- One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
- Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
- Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.
PAN FRIED CHICKEN
I've used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts : Calories 645 calories, Fat 36g fat (12g saturated fat), Cholesterol 193mg cholesterol, Sodium 1242mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 59g protein.
ITALIAN PAN-FRIED CHICKEN
I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.
Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
PAN FRIED HERBED CHICKEN
This is an easy, simple recipe but SO good. The trick is to make sure the coating is thick enough to stay on the chicken. Also, use the best olive oil you can find.
Provided by Dennis M.
Categories Chicken Thigh & Leg
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a blender or a food processor, mix the onion, herbs and peanut butter. While puréeing the mixture, slowly add enough olive oil to make a thick, smooth paste; don't let it get too thin.
- Add flour to a shallow bowl and place chicken in another bowl. Rub the puréed mixture over chicken, and then dredge each piece in flour. Shake off the excess flour and re-coat with mixture 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 a a couple of mniutes more if using chicken with the bone inches Garnish with parsley and serve hot with lemon wedges.
Nutrition Facts : Calories 301.1, Fat 21.6, SaturatedFat 3.7, Cholesterol 85.9, Sodium 126.8, Carbohydrate 4.3, Fiber 0.9, Sugar 1.9, Protein 22.6
More about "pan fried herbed chicken recipes"
JUICY GARLIC BUTTER CHICKEN BREASTS RECIPE
From diethood.com
4.9/5 (15)Total Time 30 minsCategory DinnerCalories 296 per serving
- In a small mixing bowl combine Italian seasoning, paprika, and onion powder; rub chicken breasts with the prepared seasoning.
ROSEMARY CHICKEN FILLETS (PAN FRIED) - THROUGH THE FIBRO …
From throughthefibrofog.com
5/5 (10)Total Time 1 hr 25 minsCategory Dinner, Lunch, Party FoodCalories 362 per serving
LEMON HERB CHICKEN BREASTS
From simply-delicious-food.com
HERB CRUSTED CHICKEN | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
PAN FRIED GARLIC CHICKEN RECIPE - PEPPER BOWL
From pepperbowl.com
PAN FRIED CHICKEN BREAST – WELLPLATED.COM
From wellplated.com
SKILLET CHICKEN - PAN-SEARED WITH GARLIC HERB BUTTER …
From unocasa.com
HERB SEASONED FRIED CHICKEN BREAST - JULIAS SIMPLY …
From juliassimplysouthern.com
HERB ROASTED CHICKEN BREASTS WITH PAN-FRIED …
From paleoleap.com
PAN-FRIED CHICKEN WITH GLAZED HERBED CARROTS
From canadianliving.com
SHEET PAN GARLIC HERB BUTTER CHICKEN & POTATOES
From cafedelites.com
PAN SEARED ITALIAN CHICKEN THIGHS
From barefeetinthekitchen.com
EASY SKILLET CHICKEN WITH HERB BUTTER SAUCE - COMPLETELY …
From completelydelicious.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 272 per serving
- Cover chicken breasts with plastic wrap and use the bottom of a glass to gently pound chicken to about 1 inch thick.
- Combine flour, salt and pepper on a plate and dip both sides of the chicken breasts into the flour mixture until it’s all coated on all sides.
- Heat olive oil in a skillet over medium high heat. Cook chicken on each side till browned and chicken is cooked through, about 4-5 minutes per side.
- Remove chicken from skillet and set aside on a plate. Add butter to the skillet and use a whisk to scrape the browned bits from the bottom of the pan. Add chicken broth and herbs and simmer for a few minutes until thickened. Adjust seasoning if needed.
SKILLET CHICKEN RECIPE WITH GARLIC HERB BUTTER SAUCE
From cookingclassy.com
4.9/5 (80)Uploaded May 12, 2018Category Main CoursePublished Aug 15, 2017
PAN-ROASTED CHICKEN IN HERB BUTTER SAUCE - OH SWEET BASIL
From ohsweetbasil.com
RECIPE: HERBED PANKO CHICKEN
From thekitchn.com
SHEET PAN CHICKEN FRIED RICE - THE BAKERMAMA
From thebakermama.com
CRUNCHY PAN FRIED CHICKEN BREAST
From fitfoodiefinds.com
HERBED PAN FRIED CHICKEN WITH CAULIFLOWER MASH
From simply-delicious-food.com
You'll also love