Rinse chicken pieces and pat dry. Place 1/3 cup flour in plastic food storage bag. Place chicken in bag a few at a time.
Combine remaining flour with salt, lemon peel, oregano, sage, thyme, paprika and pepper. Blend egg and water. Stir in dry ingredients. Dip chicken pieces in batter, letting excess drip off.
To pan fry- Melt crisco in skillet to about 1/4 inch in depth. Heat to 365F. Brown chicken on all sides. Reduce heat to 275F. Continue cooking uncovered until chicken is done and tender. About 30 minutes, turning several times. Drain.
Deep fry- Heat crisco to 365F. Cook chicken pieces until done, about 10-15 minutes. Drain on paper towels.
Originally Submitted
6/7/2011
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