Herb Crusted Fried Chicken Recipes

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

HERB CRUSTED CHICKEN BREASTS

Steps:

• Spray baking dish dish with olive oil spray.
• Arrange chicken in pan & sprinkle with lemon juice.
• Combine herbs & rub on chicken. Press pepper into chicken. Refrigerate, uncovered, for 1 hour.
• Preheat oven to 350°F
• Bake uncovered 40 minutes, or until cooked through.

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.

HERB CRUSTED CHICKEN BITES

Steps:

• Preheat oven to 210°C Place the mixed herbs, breadcrumbs, salt and pepper in a large bowl and mix until combined, then set aside. Place the flour in another bowl and the eggs in a third bowl. Toss the chicken cubes in the flour, dusting off any excess. Working in batches, dip the chicken pieces into the egg, then the breadcrumbs, pressing to coat well.
• Once all the chicken is crumbed, heat a little oil in a large non-stick frying pan. Cook the chicken in batches until golden. Remove and transfer to a baking tray lined with baking paper. Place in oven for 4-5 minutes or until chicken is cooked through. Serve chicken with lemon wedges and a little whole egg mayonnaise for dipping, if desired.