Best 2 15 Minute Fried Herbed Chicken Recipes

Indulge in a delightful culinary journey with our "15-Minute Fried Herbed Chicken" recipe, a symphony of flavors that will tantalize your taste buds. This dish promises a crispy, golden-brown exterior and a tender, juicy interior, infused with an aromatic blend of herbs that will leave you craving for more. In addition, we present a collection of equally enticing recipes that cater to various dietary preferences and culinary desires. From the zesty kick of "Honey Garlic Chicken" to the creamy decadence of "Chicken Alfredo Pasta", and the hearty comfort of "One-Pot Chicken and Rice", our selection offers something for every palate. Embark on this culinary adventure and discover a world of flavors that will transform your everyday meals into extraordinary culinary experiences.

Here are our top 2 tried and tested recipes!

HERB-AND-SPICE SOUTHERN FRIED CHICKEN

Herb-and-Spice Southern Fried Chicken image

Provided by Damon Lee Fowler

Categories Blender Chicken Garlic Ginger Fry Marinate Kid-Friendly Yogurt Mardi Gras Dinner Lunch Basil Sage Thyme Oregano Nutmeg Buttermilk Cumin Paprika Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Serves 8

Number Of Ingredients 19

Ingredients

2 frying chickens, weighing no more than 3 pounds each, cut up for frying
2 tablespoons chopped garlic (about 8 large cloves)
4 cups buttermilk or plain all natural yogurt, stirred until smooth
3 cups unbleached all-purpose flour
Lard or peanut oil, for frying
For the herb and spice mix:
1/2 teaspoon ground cayenne pepper
1 teaspoon freshly ground cumin
1/2 teaspoon ground mace
1 teaspoon freshly grated nutmeg
1 teaspoon paprika
1 teaspoon freshly milled black pepper
1 teaspoon ground ginger
2 teaspoons crumbled dried basil
2 teaspoons bay leaves ground to a powder (use a spice mill or blender)
2 teaspoons crumbled dried oregano
2 teaspoons crumbled dried sage
2 teaspoons crumbled dried thyme
1 teaspoon salt

Steps:

One: Wash the chicken and pat dry. Put the chicken pieces in a large non reactive glass or stainless steel bowl. Stir the garlic into the buttermilk or yogurt. Pour it over the chicken and turn until coated and submerged in the liquid. Marinate for at least 30 minutes or up to an hour, refrigerated. Meanwhile, combine the spices, herbs, and salt in a bowl and stir until they are evenly blended. Put the flour in a paper or large Zip-lock plastic bag and sprinkle the spice-herb mixture over it. Close the bag and shake until the seasoning is well-distributed.
Two: If you plan to serve the chicken hot, preheat the oven to 150°F. Fit a wire cooling rack on a cookie sheet and set aside. Fill a Dutch oven or deep-fat fryer with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375°E (hot but not smoking).
Three: Beginning with the dark meat, lift the chicken pieces out of the marinade one at a time, allowing the excess to flow back into the bowl, and drop them into the bag with the seasoned flour. Close the bag and shake until the chicken is well coated. Lift out of the flour, shake off the excess, and slip enough of pieces into the fat to fill the pan or fryer without crowding it. Deep-fry until the outside is a rich brown and the chicken is tender, maintaining the temperature at 365°F about 15 to 20 minutes, turning the chicken once, if necessary.
Four: Remove the pieces as they are done, drain well, and place on the wire rack set in a cookie sheet. If you want to serve it hot, keep the finished chicken in the warm oven while you fry the second batch.

HERBED ROAST CHICKEN

Herbed Roast Chicken image

I have been using this easy recipe for years. Marinating the chicken before roasting gives it a mild citrus tang and an attractive look. -Samuel Onizuk, Elkton, Maryland

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

One 2-gallon resealable plastic bag
1/2 cup orange juice
1/3 cup olive oil
2 tablespoons butter, melted
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
6 garlic cloves, minced
1 tablespoon minced chives
1 tablespoon dried parsley flakes
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried tarragon
1 roasting chicken (6 to 7 pounds)

Steps:

In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 348 calories, Fat 22g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 194mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

Tips:

Use boneless, skinless chicken breasts or thighs. This will make the cooking process quicker and easier.
Slice the chicken into thin strips. This will help them cook evenly.
Use a large skillet or wok. This will give the chicken plenty of room to cook without overcrowding.
Heat the oil over medium-high heat. This will help the chicken sear and cook evenly.
Don't overcrowd the skillet. Cook the chicken in batches if necessary.
Stir the chicken frequently. This will help it cook evenly and prevent it from sticking to the pan.
Add the herbs and spices towards the end of cooking. This will help preserve their flavor.
Serve the chicken immediately with your favorite sides.

Conclusion:

This 15-minute fried herbed chicken is a quick and easy weeknight meal that is sure to please the whole family. The chicken is tender and juicy, and the herb and spice coating adds a delicious flavor. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.