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Italian Fried Chicken (Herbed Bread Crumbs with Parmesan Cheese, Grilled Corn, Tomato and Onion Salad)

SERVINGS
Serves 4 Servings
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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Ingredients

  • 2 1/2 pound frying chicken, cut into serving pieces
  • 1 cup vegetable oil
For flour
  • 2 1/2 pound frying chicken, cut into serving pieces
  • 1 cup vegetable oil
  • 1 cup flour, placed in a large bowl
For egg wash
  • 2 1/2 pound frying chicken, cut into serving pieces
  • 1 cup vegetable oil
  • 1 cup flour, placed in a large bowl
  • 4 eggs, placed in a large bowl and whisked
For herb bread crumbs
  • 2 1/2 pound frying chicken, cut into serving pieces
  • 1 cup vegetable oil
  • 1 cup flour, placed in a large bowl
  • 4 eggs, placed in a large bowl and whisked
  • 3 cup plain breadcrumbs
  • 2 tablespoon fresh oregano, chopped
  • 2 tablespoon fresh thyme, chopped
  • 2 tablespoon fresh rosemary, chopped
  • 1/2 cup parmesan cheese
  • 1/2 cup Salt and pepper to taste
Grilled Corn, Tomato and Onion Salad
  • 2 1/2 pound frying chicken, cut into serving pieces
  • 1 cup vegetable oil
  • 1 cup flour, placed in a large bowl
  • 4 eggs, placed in a large bowl and whisked
  • 3 cup plain breadcrumbs
  • 2 tablespoon fresh oregano, chopped
  • 2 tablespoon fresh thyme, chopped
  • 2 tablespoon fresh rosemary, chopped
  • 1/2 cup parmesan cheese
  • 1/2 cup Salt and pepper to taste
  • 3 ear fresh corn, shucked, grilled, and kernels sliced off with knife
  • 2 ear red onions, peeled, sliced 1/4-inch thin, grilled, cut into small dice
  • 3 ear red beefsteak tomatoes, cut into wedges
  • 3 ear yellow beefsteak tomatoes, cut into wedges
  • 3 tablespoon fresh basil, chopped
  • 3 tablespoon fresh oregano, chopped
  • 3 tablespoon fresh parsley, chopped
  • 1 tablespoon hot sauce
  • 4 tablespoon red wine vinegar
  • 8 tablespoon extra virgin olive oil
  • 8 tablespoon Salt and pepper to taste

Preparation

Baking Directions:

For the chicken: 1. Wash chicken pieces, pat dry, and season both sides of chicken evenly with salt and pepper.

2. Place bowls in a row in front of you, starting with flour first, whisked eggs second, and seasoned bread crumbs third.

Have a cookie sheet pan available to place finished chicken on before frying.

3. Place chicken in flour, coat evenly, and shake off excess flour.

Next place chicken in egg wash and coat evenly.

Place chicken in bread crumbs and pat bread crumbs on evenly, making sure all chicken is covered.

Place finished chicken on cookie sheet, repeat process until all chicken is breaded.

4. In a 10- to 12-inch skillet, cook chicken in vegetable oil over high heat.

Oil should be at least 1/4-inch deep.

5. Cook 6 to 8 minutes per side or until golden brown.

When chicken is done, drain on paper towels.

For the salad:1. Place corn, tomato, and onions in a bowl.

Season with herbs and mix thoroughly.

Dress salad with vinegar and olive oil, and season with salt and pepper.

Serve with Italian Fried Chicken.

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