Ingredients Jump to Instructions ↓

  1. 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

  2. 1 egg

  3. 1 cup vegetable oil

  4. 1 to 2 garlic cloves, minced

  5. 1/2 teaspoon dried rosemary, crushed

  6. 1/2 teaspoon each paprika, dried oregano and tarragon

  7. 1-1/2 cups all-purpose flour

  8. 2 teaspoons salt, divided

  9. 3/4 teaspoon pepper

  10. 2 cups vegetable oil

Instructions Jump to Ingredients ↑

  1. Place chicken in a 13-in. x 9-in. dish. In a small bowl, beat egg; add oil, garlic and seasonings. Pour over chicken, turning pieces to coat well. Cover and refrigerate for 2 hours. In a large resealable plastic bag, combine flour, 1-1/2 teaspoons salt and pepper. Drain chicken, discarding marinade. Add chicken, a few pieces at a time, to the flour mixture. Seal bag and toss to coat. Heat oil in a large skillet or Dutch oven or medium-high heat. Brown chicken on all sides. Sprinkle with remaining salt. Cover; reduce heat to medium-low and cook for 30-40 minutes or until juices run clear. Yield: 4 servings.


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