PAULA DEEN'S HERB-FRIED CHICKEN

PAULA DEEN'S HERB-FRIED CHICKEN image

Yield 6 Servings

Number Of Ingredients 9

1 3-lb. chicken, washed and cut into 8 serving pieces
2 cups all-purpose flour
1/2 cup snipped fresh sage or parsley
1 tsp. cracked black pepper
3 eggs
1/2 cup milk
Peanut oil for frying
Small fresh sage leaves
Lemon wedges

Steps:

1.Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours. 2.In bowl combine flour, the 1/2 cup herbs, and pepper; set aside. In shallow dish whisk together eggs and milk. Dip chicken in egg mixture then coat with flour mixture. Repeat. 3.In deep 12-inch skillet add oil to depth of 1 inch (oil will rise as chicken is added.) Heat oil to 350 degrees F over medium-high heat. 4.Gently lower four chicken pieces at a time into hot oil, (oil may spatter). Cook 14 to 16 minutes, turning after 8 minutes, or until brown and crisp and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees F. Drain chicken on wire rack or paper towels. Place in preheated 300 degree F oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges.