INGREDIENTS:
- 1 whole chicken, cut into pieces
- 3 beaten eggs
- 4 tablespoons of oil
For the Coating:
- 2 cups flour
- 4 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon poultry seasoning (or chicken stock powder)
- 1 teaspoon oregano
- 1 teaspoon tarragon
- 1 teaspoon parsley
- 1/2 teaspoon thyme
- 1 teaspoon chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery salt
INSTRUCTIONS:
- Sift flour and combine all coating ingredients in a clean plastic bag. Finely grind them with a mortar and pestle before placing in the bag.
- Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Ensure thorough coating.
- Heat oil in a skillet. Brown the chicken slowly, uncovered. Once browned, cover the skillet and continue frying over gentle heat until fully cooked. Drain excess oil on paper towels.
TIPS:
- Avoid overheating the oil to prevent burning the chicken exterior.
- Ensure every chicken piece is uniformly coated for a crispy texture.
- Adjust spice quantities to suit personal taste preferences.
