HERB CRUSTED FRIED CHICKEN

Herb Crusted Fried Chicken image

Provided by Elizabeth Lancaster @RosemaryRidgeFarms2037

Categories Chicken

Number Of Ingredients 19

12 - chicken, legs and thighs
1 cup(s) milk
2 large eggs
SEASONING FOR FLOUR MIXTURE
2 cup(s) flour
2 tablespoon(s) goya "adobe" seasoning ( my all spice) mexican spice
1 teaspoon(s) pepper and salt
2 teaspoon(s) paprika
2 teaspoon(s) ground sage
2 teaspoon(s) dill weed
2 teaspoon(s) parsley flakes
2 teaspoon(s) garlic powder
GRAVY
1/2 cup(s) left over oil or butter(1 stick)
1/2 cup(s) flour
dash(es) salt and pepper to taste
3-4 - chicken bullion cubes
1 can(s) 14.1 oz of chicken broth
1/2 cup(s) heavy whipping cream or milk

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.