Crusty Herb Fried Chicken (Baked)

"When I was growing up in W.Va. my mother would make this for sunday dinner. I have made this for my children all there lives and they just love it. It comes out nice and crispy. It's from "Favorite Recipes of America" 1968"
photo by kzbhansen photo by kzbhansen
photo by kzbhansen
Ready In:
1hr 45mins




  • Sprinkle chicken with thyme and marjoram. let stand for 30 minute to 1 hour.
  • Roll in flour and fry in hot fat or salad oil just long enough to brown on both sides.
  • Remove and place in baking pan.
  • Sprinkle with rosemary, parsley, salt and pepper.
  • Pour water into frying pan and stir thoroughly scraping bits from bottom of pan.
  • Pour liquid over chicken.
  • Bake at 375 degrees for 40 to 45 minutes.
  • Prep time includes stand time.

Questions & Replies

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  1. Shanda S.
    This is my fathers recipe and it still is one of the most delicious meals I’ll ever eat. Amazing.
  2. LuuvBunny
    I really liked this recipe.I used 2 bone-in chicken breasts and baked them for about 1 hour.They were very moist and tasty.Great recipe.
  3. GT in SA
    This was really very good. Very easy to prepare and a nice balance of herbs. We did find that the taste was improved by sprinkling lemon juice over the chicken before the oven stage (hence the four stars) but this may be purely a taste preference on our part. Certainly worthy of five stars if you are not a lemon junkie.
  4. karadale
    Hi, I've got to try this recipe of yours. It looks fabulous in the picture. I'm starving already. Hope you can post some more of your favorite recipes. Thanks for sharing. Glen of Coolidge, Arizona
  5. Robyn
    This chicken is outstanding! I sprinkled the chicken with rosemary,thyme,sage,garlic powder, and cayenne also took the advice of putting it under the skin as well, I made one mistake and that was I forgot to roll it in flour before browning but it didn't seem to matter it was still crisp and the most flavorful chicken I have ever made. I am sure it is obvious but maybe not, I did drain off the hot oil before adding the water to the pan. Served with corn and buttered noodles. I will make this many many times, my husband raved also.



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