“Chicken crisp as a country morning.” – Loretta Lynn
Herb batter fried chicken recipe
2-1/2 to 3-1/4 pounds of broiler-fryer chicken, cut up (or use chicken parts) 1-1/3 cups of all-purpose flour, divided 1-1/4 teaspoons of salt 1 teaspoon of grated lemon peel 1 teaspoon of marjoram 1 teaspoon of sage 1 teaspoon of thyme 3/4 teaspoon of paprika 1/4 teaspoon of pepper 1 egg 1 cup of water Crisco shortening for frying
Rinse chicken pieces and pat dry. Place a 1/3 cup of flour in a large plastic food storage bag. Place the chicken pieces in a bag, a few at a time, then shake to coat the pieces. Combine the remaining 1 cup of flour with the salt, lemon peel, marjoram, sage, thyme, paprika and pepper.
Blend the egg and the water together, then stir into the dry ingredients. Dip the chicken pieces in the batter, letting the excess drip back into the bowl. (Dip larger pieces first.)
To pan fry:
Melt the Crisco in a skillet to about a depth of about 1/4 of an inch (about 1 cup in a 12-inch skillet); heat it to 365 F (about “high” heat on the range”). Brown the chicken pieces on all sides.
Reduce the heat to 275 F (about “moderate” heat on the range). Continue cooking uncovered until the chicken is done and tender, about 30 minutes, turning several times during cooking. Drain on paper towels.
To deep fry:
Heat the Crisco in a deep fryer set to 365 F. Cook the chicken pieces until they’re done, about 10 to 15 minutes, depending upon the size of the piece. Drain on paper towels.
Helpful Hints: When pan frying, browning chicken a few pieces at a time in an uncrowded skillet helps the batter adhere better to the chicken. When deep-frying, frying without the basket yields better results.