Fried Chicken with Herbs
- 2 skinless chicken breast halves, each about
- 2 skinless chicken thighs, each about 6 oz.
- 2 skinless chicken drumsticks, each about 1/4
- 2 chicken wings
- 1 1/2 cups buttermilk
- 1 egg
- 3/4 cup all-purpose flour
- 3/4 cup fine dried bread crumbs
- 2 garlic cloves, minced
- 1 Tbs. finely chopped fresh basil
- 1 Tbs. finely chopped fresh marjoram
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- Canola oil for frying
- 2 Tbs. chopped fresh flat-leaf parsley
Preheat an oven to 400°F.
In a shallow bowl, beat the egg with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, basil, marjoram, paprika, salt and pepper.
Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats.
In a deep-fry pan over high heat, pour in oil to a depth of 1 inch. Heat the oil to 350°F on a deep-frying thermometer, or until the corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Working in batches, fry the chicken pieces, turning as needed, until well browned on all sides, about 10 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet.
When all of the pieces are browned, transfer the baking sheet to the oven and bake until the chicken is opaque throughout and the juices run clear, 20 to 30 minutes. The timing will depend upon the pieces; breasts will take less time, while thighs and drumsticks will take longer. As the quicker-cooking pieces are done, transfer them to a plate.
Arrange all the pieces on a serving platter and serve warm or at room temperature, garnished with the chopped parsley.