Herbed fried chicken

I have a friend who can’t appreciate any food that is not cooked his hometown way and I think it’s sad. He’s missing his chance to try new things and it also makes him no-so-exciting company when eating out.

Many years ago, there was an TV ad for baby cereals that said teach your child to like different tastes, or something to that effect. I think it’s a good principle to live by even for older children and adults. I wish that my friend’s mom could have heard that ad when my friend was a child. He could have turned out differently.

I don’t know what it is about fried chicken but kids find it irresistible. Boneless or bone-in, breaded or plain, it’s always a hit which should explain why it’s a staple in children’s parties. In short, fried chicken is a good vehicle to introduce children to new flavors and aromas. Take this breaded chicken fillets, for instance. The bread crumbs were made from whole wheat bread (which most kids detest), basil, tarragon, parsley and garlic. Isn’t that a great way to teach kids about how a few pinches of herbs can transform what would otherwise be plain fried chicken fillets?

herbed fried chicken

To make this herbed fried chicken dish, you will need eight boneless chicken thighs, salt, pepper, tarragon, basil, parsley, garlic, bread crumbs and vegetable cooking oil. You can use fresh or dried tarragon, basil and parsley; how much depends on how badly you want to hide them from your kids. :razz: If using fresh, chop them as finely as you can.

For maximum results, grate the garlic and use crumbs made from whole wheat bread.

Cut each chicken thigh fillet into four to six strips, depending on how large they are. The ideal size would be half an inch in width. That will ensure that they will be cooked through before the breading turns dark.

Place the chicken strips in a bowl and add the garlic, parsley, basil, tarragon, salt, pepper and bread crumbs. Mix well to coat each piece of chicken.

Heat about three cups of cooking oil until it starts to smoke. Do not wait until the oil is smoking profusely; by then, it will be too hot. Fry the chicken (you may have to do this in batches) until golden brown, turning them halfway through if they are not completely submerged in oil.

Drain on several layers of paper towels before serving.

December 4, 2006  Print This Post   
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Comments

7 Responses to “Herbed fried chicken”
  1. fruityoaty says:
    December 7, 2006 at 1:18 pm

    Oh, man, I miss eating fried chicken since turning into a vegetarian 6 months ago. Sigh.

    Well, I can always dream via reading your blog. :)

    Reply
  2. fruityoaty says:
    December 7, 2006 at 1:19 pm

    … oh, and nice blog reboot. So, pinoycook.com redirects to sassyfoodie.com now?

    Reply
  3. Connie says:
    December 7, 2006 at 1:22 pm

    Hi fruityoaty. :)

    Actually, I’m going to split up pinoycook. The Filipino recipes will stay there; my “experiments”, school lunches and my kids’ cooking will go here. I hope to finish in a few days.

    I’ve decided to keep all dinner entries in Pinoy Cook. Am reposting this entry in Pinoy Cook along with your comments. Sassyfoodie.com just better be about school lunches and kids’ stuff. :)

    Reply
  4. Rose says:
    December 7, 2006 at 2:37 pm

    I love a good fried chicken, it’s my biggest vice! Spicy fried chicken and karaage (the marinated Japanese fried chicken) are my favourites. I haven’t tried making fried chicken myself though, the idea of cleaning up after deep frying always put me off :P

    Reply
  5. Connie says:
    December 7, 2006 at 3:05 pm

    LOL Rose. The very reason we rarely have fried anything in the house. :wink:

    Reply
  6. ritchie says:
    December 9, 2006 at 12:25 am

    Fried chicken is awesome, and this looks great! I’ve been trying out your recipes and you always come through.

    Reply
  7. jill says:
    July 5, 2007 at 1:27 pm

    ms connie, just want you to know that i’m really glad i bumped into this recipe & the mcdo chicken sandwich. i bought chicken meant for the sandwich but forgot the cucumber & the french loaf (tsktsk). so what i did was cut my chicken fillets in half, sprinkled dried basil and tarragon, salt & pepper (only spices i have so far, didn’t use the oregano though)/left in the fridge for an hour, rubbed spicy coating and fried it last night for dinner. my hubby likes it so much i’m cooking it again tonight with stir-fried broccoli. :)

    ms conni, sarap talaga, mas masarap pa kesa kfc and i never thought herbs can greatly make your dishes very flavorful. thank you so much. you’re really an inspiration. god bless

    Reply
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