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Fried Chicken

1 whole chicken, cut up
3 cups water
1 tablespoon salt
2 teaspoons fines herbes, (blend in a jar)
2 teaspoons onion powder
2 teaspoons seasoned salt
2 envelopes chicken broth, instant
1/4 teaspoon seasoned pepper
1 cup flour
oil, for frying

Cover the chicken with water and salt in a medium bowl. Chill at
least one hour. Whirl the herbs and spices in a blender or grind
with a mortar and pestle until very fine and combine with the flour
in a plastic bag. Remove the chicken, a few pieces at a time from
the water and shake in flour mixture until thickly coated. Heat 1
inch of oil to 375 degrees. Fry chicken pieces, a few at a time,
making sure the thicker pieces are completely done. Drain on paper
towels and keep warm in the oven if you like.

NOTES : The original recipe calls for the fried chicken to be placed
in a new pan with 1 cup of chicken broth and simmered, covered for
15 minutes till chicken is tender. This makes soggy chicken! I
prefer to boil the chicken pieces ahead of time, remove from water,
dip in flour mixture, fry.

Fines Herbs

1 tablespoon marjoram
1 tablespoon parsley
1 tablespoon sage
1 tablespoon savory (optional)
1 tablespoon thyme
1 tablespoon celery seed
1 tablespoon lemon peel

Blend or pulverise. Store in a bottle tightly capped.


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