Best Herb Crusted Fried Chicken Recipes

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!

TEXAS ROADHOUSE HERB CRUSTED CHICKEN

Steps:

• Preheat oven to 425 F.
• In a wide dish mix the flour, garlic powder, salt, pepper and paprika together.
• Pat the chicken dry and apply a light coat of olive oil.
• Add the chicken breasts to the flour mix. Evenly coat the chicken with the mix.
• Heat up a oven-safe skillet* or cast iron pan on medium high heat.
• Add olive oil on to the pan and let it heat up.
• Place the chicken, 2 at a time, on the pan and cook each side for about 3 minutes or until golden brown. The aim is to sear the chicken to get a crispy outside.
• Switch off the heat and add all the herbs on the chicken breasts.
• Place the pan with the chicken, in the oven and cook for 10 to 15 minutes or until cooked thoroughly.
• Serve warm with an optional squeeze of lemon and a side of veggies.

TEXAS ROADHOUSE HERB CRUSTED CHICKEN RECIPE

Steps:

• Preheat the oven to 425°F.
• While the oven is heating we can prepare the chicken. Cut them to the desired size, or alternatively just leave them whole, as we will be finishing them off in the oven and they will be fully cooked through by the end.
• In a bowl combine the flour, garlic powder, paprika, pepper, salt and mix them so all the seasonings are evenly distributed.
• Coat the chicken in the flour and seasoning mixture, ensure it's completely covered, then set aside on a plate.
• Using a large skillet heat the olive oil on medium-high heat.
• Once up to temperature, fry the chicken/flour combination for 3 minutes per side, the color should be a nice golden brown.
• Once fried, cover the chicken with chopped parsley, thyme, rosemary, and sage.
• Place the skillet in the oven and cook for 10 more minutes to ensure the center is adequately cooked. This also cooks the herbs and combines them with the outer crust to give that delicious texture and finish. Enjoy your delicious Herb Crusted Chicken!

TEXAS ROADHOUSE HERB CRUSTED CHICKEN

Steps:

• Mix all herbs in a bowl.
• Cover the chicken with paper wrap and use a mallet to flatten the chicken breasts.
• Dip the chicken breasts in the mixture until fully covered.
• Heat the oil over medium high heat in a nonstick skillet; then add the chicken to the pan and fry 5 minutes per side or until the crust is toasted. Lower the temperature to medium-low and finish cooking the chicken - around 10 more minutes (depending on the thickness of your chicken breasts).

HERB CRUSTED FRIED CHICKEN

Steps:

• Heat an electric skillet to 350* with oil of your choice or Lard. while oil is heating up, mix together eggs and milk in a medium bowl. start soaking chicken pieces, and set aside.(can soak chicken one whole day before use)
• Mix all dry ingredients into a large ziplock baggie or a paper bag. (less mess this way or use a bowl
• Dip chicken into the bag of dry ingredients, and shake bag! Remove chicken and place in oil, rotating chicken as needed! Dark meat cooks longer than white meat. Chicken must be cooked at least 165* to 170* internal temp.
• Gravy, If your oil isn't burnt, you can use your left over oil, 1/2 c to 1 c. of oil,if your oil is no good, rinse out pan, and add butter, melt(once butter is melted, add bullion cubes so they dissolve and you can see that they are dissolved then add flour and whisk heavily til smooth. Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream or milk, and season with salt and pepper.

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.