Best Fried Chicken With Herbed Cream Sauce Recipes

11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY

11 Herbs And Spices Fried Chicken Recipe by Tasty image

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

Ingredients

1 ¾ cups buttermilk
2 eggs
8 chicken drumsticks
8 ½ cups vegetable oil
2 cups flour
2 teaspoons salt
½ tablespoon dried thyme
½ tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
½ tablespoon black pepper
1 tablespoon mustard powder
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon powdered ginger
1 tablespoon white pepper

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!

15-MINUTE FRIED HERBED CHICKEN

15-Minute Fried Herbed Chicken image

This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 to 3 cloves garlic
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
Salt to taste

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.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams

FRIED CHICKEN WITH HERBED CREAM SAUCE

Fried Chicken With Herbed Cream Sauce image

Fried Chicken in a WONDERFUL herbed cream sauce. Sure to please all those chicken lovers! Preparation time does not include marinating time in the fridge.

Provided by Lindas Busy Kitchen

Categories Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

8 boneless skinless chicken breast halves
2 cups buttermilk
3 egg yolks, beaten
1/2 teaspoon poultry seasoning
1/2 teaspoon dried basil
2 cups flour
1 teaspoon dried thyme
1 teaspoon dried sage
vegetable oil
1/4 cup flour
1/4 cup onion, finely chopped
1/4 cup dry white wine
1 (13 3/4 ounce) can chicken broth
2 tablespoons butter
2 tablespoons cilantro, chopped
1 garlic clove, finely chopped
1/2 teaspoon paprika
1/2 cup heavy cream
1/8 teaspoon salt
1 pinch white pepper

Steps:

Fried Chicken:.
Place chicken in a shallow glass dish.
Whisk buttermilk, yolks and poultry seasoning in a bowl. Pour over chicken.
Cover, and refrigerate for 4 hours.
Mix flour, thyme, sage, and basil in a bowl.
Drain the chicken pieces, and coat with the seasoned flour. Set aside.
Heat oil in a skillet.
Add chicken in single layer.
Cook on the first side 5 mins., or until golden brown. Turn, and cook on the other side until done.
Remove to paper towels to drain.
Serve with the Herbed Cream Sauce.
Herbed Cream Sauce:.
Add flour to a saucepan.
Whisk in broth over heat, and simmer for 10 mins., or until thickened and smooth.
Melt butter in saucepan. Add onion, garlic and paprika, and saute until onion is softened.
Add wine, and cook until reduced by half.
Whisk in broth mixture, and simmer 5 minutes
Strain sauce.
Add cream and cilantro.
Season with salt and pepper.
Keep warm until serving.
Makes 2 cup sauce.

Nutrition Facts : Calories 396.2, Fat 12.6, SaturatedFat 6.7, Cholesterol 169.7, Sodium 371.8, Carbohydrate 31.8, Fiber 1.2, Sugar 3.5, Protein 35.3

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