Best 7 15 Minute Fried Herbed Chicken Recipes
Welcome to the ultimate guide to creating a delectable and quick "15 Minute Fried Herbed Chicken" dish! Prepare yourself for a culinary journey that will leave your taste buds tantalized. This article presents a collection of easy-to-follow recipes that will guide you in crafting flavorful and juicy fried chicken in just 15 minutes. With a blend of herbs, spices, and crispy coating, this dish promises an explosion of flavors that will satisfy even the most discerning palate. Whether you're a seasoned chef or just starting in the kitchen, these recipes will help you create a mouthwatering meal that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
15-MINUTE FRIED HERBED CHICKEN
This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
- Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
- Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 21 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams
15-MINUTE HERBED CHICKEN
Quick to make and tasty, this chicken recipe features Campbell's® Condensed Cream of Chicken with Herbs Soup for a warm and comforting meal.
Provided by Campbell's Kitchen
Categories Campbell's Kitchen
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in skillet. Add chicken and cook until browned.
- Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with Broth Simmered Rice.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 7 g, Cholesterol 72.7 mg, Fat 9 g, Fiber 1.2 g, Protein 26.7 g, SaturatedFat 2.3 g, Sodium 568.7 mg, Sugar 2 g
THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY
We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!
Provided by Tiffany Lo
Categories Dinner
Time 5h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
- Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
- Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
- 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
- Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
- In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
- Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
- Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
- Enjoy!
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
15-MINUTE FRIED HERBED CHICKEN
Steps:
- 1. In a blender or the container of a food processor, combine onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin. 2. Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour. 3. Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges. Yield: 4 servings.
15-MINUTE HERBED CHICKEN
Quick to make and tasty, this chicken recipe features Campbell's® Condensed Cream of Chicken with Herbs Soup for a warm and comforting meal.
Provided by Campbell's Kitchen
Categories Campbell's Kitchen
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in skillet. Add chicken and cook until browned.
- Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with Broth Simmered Rice.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 7 g, Cholesterol 72.7 mg, Fat 9 g, Fiber 1.2 g, Protein 26.7 g, SaturatedFat 2.3 g, Sodium 568.7 mg, Sugar 2 g
FRIED CHICKEN (FROM TEDDY EDELMAN)
Provided by Linda Wells
Categories dinner, main course
Time 3h15m
Yield Eight to 10 servings
Number Of Ingredients 10
Steps:
- Trim the chickens of as much obvious fat as possible.
- In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce. Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours. Turn the chicken at least three times during the marination.
- Preheat the oven to 425 degrees.
- In a doubled-up, large paper bag, mix together the cornmeal and salt. Put three or four pieces of chicken in the bag and shake until they are completely coated. Remove to a platter and continue until all the pieces are coated. Shake off excess cornmeal.
- In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil. Put the pan in the preheated oven. After about 15 minutes, when the oil is hot, use tongs to gently place the chicken pieces in the pan, being careful not to crowd them. Cook on one side, about 15 to 20 minutes. Then turn on the other side and cook for about 15 to 20 minutes. Make sure that the chicken is thoroughly cooked. Repeat this step, frying batches, until all the chicken is cooked.
- Transfer the chicken to a large platter and keep warm in a 250-degree oven. Before serving, sprinkle with fresh, chopped marjoram. Decorate the platter with sprigs of rosemary and thin slices of lemon.
Tips:
- Use a heavy-bottomed skillet: This will help to prevent the chicken from sticking and burning.
- Heat the oil over medium-high heat: This will help to create a crispy crust on the chicken.
- Don't overcrowd the skillet: This will prevent the chicken from cooking evenly.
- Cook the chicken for 3-4 minutes per side, or until golden brown: This will ensure that the chicken is cooked through.
- Serve the chicken immediately with your favorite sides: Some suggested sides include mashed potatoes, roasted vegetables, or a salad.
Conclusion:
This recipe for 15-Minute Fried Herbed Chicken is a quick and easy way to make a delicious and satisfying meal. The chicken is crispy on the outside and tender on the inside, and the herbs add a flavorful touch. This recipe is perfect for a weeknight meal or a casual gathering. With a few simple ingredients and a little bit of time, you can create a delicious and memorable meal that everyone will enjoy.
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