A Fried Chicken recipe should be easy for anyone to make. An easy recipe should have natural and familiar ingredients. By natural I mean, without preservative and eco-friendly and by familiar, dried herbs and spices commonly found in most household pantries and easy to find in your local supermarket.
I make this recipe quite often and to tell you the truth it is one of my favorite ways to eat chicken. I could think of many reasons why it is one of my favorites. But what comes to mind is the ease of creating a delicious mixture of dried herbs and spices. The combination has to be right, and the chicken pieces must be marinated for a long time.
Making this recipe is what I call cooking from scratch which is the way I believe we should all be cooking every day if possible. Frozen prepared foods are fake foods in my opinion. I call them counterfeit foods because of the way they are prepared. We are not even going to talk about additives, preservatives or whatever else food manufacturers add to frozen foods.
I am not a fan of frozen prepared foods because of taste and the way they are produced. Because my lifestyle has changed so much, my stomach has become very sensitive to various produce and food ingredients.
Shocking right? Admittedly I am not the only who feels this way or even get sick when consuming these types of foods. It is not hard to change your diet. I am telling you the truth!
For example, decreasing your salt intake will make a huge difference in your life. Another example would be creating daily routines. Starting slow, implementing the changes at your pace, and you will see results immediately.
Let’s start cooking from scratch with this recipe. I think three words describe this recipe correctly: fresh, tasty and comforting. Sounds easy, right? It is!
Let’s talk about these three words:
I usually buy organic chicken, no preservatives or additives added from my local supermarket. I also go to live poultry farms to purchase raw chicken and meat. Sounds gross, right? Not if you make sure that you don’t see anything you are not supposed to. 🙂
For this recipe, usually, legs and thighs are easier to fry with the occasional chicken wings. After marinating, always bring the chicken pieces to room temperature.
Dried herbs and spices are very useful in the kitchen as long as they are appropriately stored. Dried herbs and spices should be kept in tight containers. Always use a dry and clean measuring spoon. Also, make sure to check the expiration date if there is one or maintain a record of the purchase date.
Dried herbs add tons of flavor to the chicken. Fresh herbs do as well, but because they retain moisture, a mixture of dried herbs is better for this recipe.
Another way to make this recipe flavorful is by adding Hot and Spicy Original with Herbs Blend Hot in the milk or buttermilk mixture. The hot and spicy sauce will give it a zesty kick.
Fried chicken without a great herbs and spices mixture does not taste good at all. Salt and pepper alone lack depth, taste, and definition. How would you describe chicken cooked with just salt and pepper as seasoning? I don’t know how but only one word comes to mind. BLAND!
Poultry Seasoning and fine herbs seasoning were created for people like myself. Easy to use and very convenient. No need to worry, measure the right amount, and the result is astonished. And not forget my Hot and Spicy Original with Herbs Blend Hot for a tastier chicken dish.
I should commence this recipe by saying that it contains flour. It is not carb friendly or gluten friendly because I used regular all-purpose flour. This type of dish is home-style cooking from scratch, the only way to have a satisfying meal. By the way, it can be ready in an hour if you marinate the chicken the night before and cooking for a family of four.
- 8 chicken pieces 4 legs and 4 thighs
- 1 tablespoon Mrs Dash original seasoning
- 1 tablespoon Italian Seasoning
- 1 teaspoon paprika
- 1/2 tablespoon garlic powder
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/4 cup all-purpose flour
- Clean chicken with lemon or vinegar if preferred. Rinse, pat dry, place in a large bowl and set aside.
- In a small bowl, mix all dried herbs and spices.
- Pour herbs and spices mixture on chicken and make sure each piece is coated. Place in bowl with cover and let marinate in the refrigerator for at least 4 hours or overnight.
- When ready, bring chicken to room temperature. If using a deep fryer, heat oil and bring to 350 to 365 degrees F. If using a deep pot, do not fill the pot more than 1/2 full with oil. Heat the oil to 350 degrees F.
- Place flour onto a plate.
- Working in batches of 2 to 3 pieces at a time, Dredge in flour mixture; tap against bowl to shake off excess. If using deep pot, fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 350°–365°, until deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 12-14 minutes for thighs and legs. If using a deep fryer, fry pieces for about 5 to 7 on one side, turn and continue frying for about 4 - 6 minutes longer. A deep fryer may cook the chicken much faster. Repeat with remaining chicken pieces. Drain on paper towels. Serve with your preferred side dish.
Proper marination time must be followed.