Recipe by Timothy H.
This is another one of my Grandmother's recipes from Goose Creek Kentucky, which is where my mother lived until she was 28 then moved to Sandusky, Ohio, my mother is now 84. So, that tells you how old this recipe is! Follow as described and you will not go wrong!
Top Review by The Spice Guru
I've had this recipe in my saved recipes since the day it was published in 2009. I'm glad I finally made it, because it's delicious. It's rare to find tarragon in fried chicken recipes. What I like about this recipe is there's just the right amount of salt and pepper in the breading -- many recipes don't have enough of either. I tried this again using it to bread cod fish filets -- and it's excellent (you should try it!). Thanks for sharing your Grandmother's great relic recipe.
- 1⁄2 cup milk
- 1 beaten egg
- 1 cup flour
- 2 teaspoons salt
- 1 teaspoon paprika
- 2 teaspoons black pepper
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon tarragon
- 1 frying chicken, cut up
- 1⁄4 teaspoon oil or 1⁄4 teaspoon shortening
Directions See How It's Made
- Combine milk and egg and set aside. Combine flour, salt, paprika, pepper, sage and tarragon in a plastic bag. Add a few pieces of chicken to the dry mixture and shake to coat.
- Dip the chicken in the egg and milk mixture. Shake the wet chicken and then coat a second time in the flour mixture. This can be baked in the oven at 375 to 400 for 45 minutes, made on the stove top, or in an electric frying pan on medium high heat.
- Brown chicken on all sides then reduce heat to medium low. Continue cooking until chicken is tender (app. 35 - 45) minutes. Do not cover. Turn chicken several times during cooking and drain on a paper towel when done.
- To deep fry heat three inches of oil to 365 in a deep fryer or deep saucepan and fry the chicken for 15 - 18 minutes. Drain on paper towels. Cooking uncovered reduces the moisture in the pan and keeps the chicken coating crispy. A splatter screen for the top of the pan is helpful in keeping down the mess.