15 Minute Fried Herbed Chicken Food

15-MINUTE FRIED HERBED CHICKEN

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.

15-MINUTE FRIED HERBED CHICKEN

Steps:

• 1. In a blender or the container of a food processor, combine 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. 2. 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. 3. 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. Yield: 4 servings.

15-MINUTE HERBED CHICKEN

Steps:

• Heat oil in skillet. Add chicken and cook until browned.
• Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with Broth Simmered Rice.

LIZ HAUPERT'S FRIED CHICKEN

Steps:

• Wash chicken pieces and drain but do not dry.
• Place flour in plastic bag with salt and pepper to taste and shake to mix. Add a few chicken pieces at a time and shake to coat pieces thoroughly all over with flour. Place coated pieces on wax paper and repeat until chicken is floured. Add more flour if necessary.
• Heat enough oil in deep, heavy skillet to cover chicken pieces almost entirely, until oil begins to ripple. The skillet should be large enough to accommodate all the chicken pieces in a single layer.
• Place chicken pieces in hot oil skin side down and cook over high heat 10 minutes or until golden. Turn and cook 10 minutes more or until golden. Turn and reduce heat to medium; cover and cook for 5 minutes. Turn and cook 5 minutes more.
• Remove chicken from pan and drain on several layers of paper towel on both sides. Serve warm, not hot.

HERBED OVEN-FRIED CHICKEN

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.