Crusty Herb Fried Chicken Baked Recipes

CRUSTY CORNBREAD

Steps:

• In large bowl combine both cornmeals, baking powder, salt, and pepper. In medium bowl stir sour cream and milk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combined and glossy. Pour excess melted butter from baking dish into batter; stir to blend. Stir in cheddar cheese.
• Bake 25 to 28 minutes or until corn bread is golden and begins to pull away from dish. Serve warm. Serves 8.

CRISPY HERB BAKED CHICKEN

Steps:

• Heat oven to 375 F.
• Spray a cookie sheet or 9x13-inch pan with non-stick cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes and garlic powder; mix well.
• Spray chicken with non-stick cooking spray; roll in potato flake mixture to coat.
• Place in cookie sheet or pan.
• Bake for 45 to 60 minutes or until chicken is fork-tender and juices run clear.

CRISPY HERB BAKED CHICKEN

Steps:

• Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
• In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
• Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
• Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

CRUSTY HERB FRIED CHICKEN (BAKED)

Steps:

• Sprinkle chicken with thyme and marjoram. let stand for 30 minute to 1 hour.
• Roll in flour and fry in hot fat or salad oil just long enough to brown on both sides.
• Remove and place in baking pan.
• Sprinkle with rosemary, parsley, salt and pepper.
• Pour water into frying pan and stir thoroughly scraping bits from bottom of pan.
• Pour liquid over chicken.
• Bake at 375 degrees for 40 to 45 minutes.
• Prep time includes stand time.

11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY

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!

CRISPY HERB BAKED CHICKEN

Steps:

• Heat oven to 375. Grease or line with foil and grease 15x10x1-inch baking pan or 13x9- inch pan. In medium bowl, combine potato flakes, Parmesan cheese and garlic salt; stir until well mixed. Dip chicken pieces into margarine; roll in potato flake mixture to coat. Place in greased pan. Bake at 375 for 45-60 minutes or until chicken is fork-tender and juices run clear.
• I used garlic powder instead of salt and boneless, skinless breasts and thighs instead of the entire chicken because that is what I had available.

CRUSTY FRIED CHICKEN

Steps:

• Combine flour, garlic salt, salt, celery saltpepper and paprika in paper or plastic bag.
• Add a few pieces of chicken at a time.
• Shake to coat.
• Heat oil to 365°F in electric skillet or on medium-high heat in large heavy skillet Fry chicken 30 to 40 minutes without lowering heat Turn once for even browning.
• Drain on paper towels.