Erminia’s Fried Chicken
- 2 Fryers (about 3 1/2 pounds each)
- 4 tbsp minced garlic
- 2 tbsp fresh parsley
- 1 tbsp fresh basil
- 1 tbsp fresh rosemary
- 5 tbsp grated parmesan
- 1 1/2 tbsp kosher salt
- 1/2 tsp black pepper
- 2 eggs
- 2 cup flour (for dredging)
- oil (for frying)
Cut chicken into serving pieces and remove all skin.
Mince garlic and herbs, then mix with cheese, salt, pepper and eggs to make a sticky batter.
Put the chicken pieces in a large bowl and add batter, coating each piece on all sides.
Refrigerate covered for 2 hours or as long as overnight.
For frying, put flour in a bag and dredge each chicken piece, coating lightly.
If using an electric frying pan, heat about 1 inch of olive oil to 300 degrees (or medium heat on a stove top). Add chicken and cook covered six minutes at rapid bubble. Turn and cook six more minutes covered. Chicken will still be pale. Turn heat up to 400 degrees, or high, remove lid and turn chicken, cooking six minutes. Turn again, cooking about four minutes or until golden. (Small pieces may get done sooner.)
Drain on paper bags. Pat off excess oil with paper towels.
Servings 6