• 3 cups vegetable oil
  • 2 chickens (about 1 1/2 lbs, each) cut into 8 pieces each
  • Salt and Pepper
  • 4 eggs
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1 Tbl. paprika
  • 1 Tbl. dried Thyme
  • 1 Tbl. dried rosemary
  • Salt and Pepper


Heat oil in a deep skillet over medium-high heat. Rinse chicken pieces, pat dry, and season with salt and pepper. Combine eggs and buttermilk in bowl; beat well. Combine flour, paprika, thyme, rosemary, salt and pepper to taste in large bowl; mix well. Dip chicken pieces in egg mixture then in seasoned flour shaking off excess. Fry chicken in small batches, until golden, crispy, and cooked through, about 12 to 15 minutes. Drain on paper towels.

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Submitted 6/13/05.
Source: CompuCOOK
Submitted By: Stephanie
Herbed Fried Chicken