Herb-Infused Crispy Fried Chicken
Indulge in this mouth-watering Herb-Infused Crispy Fried Chicken that elevates a classic dish to new heights! The batter, crafted to perfection, delivers a light and airy crunch with each bite, while the fresh tarragon adds a delightful herbal note, making it a favorite at any dining table. This recipe is an excellent choice for a scrumptious dinner or a fabulous chicken sandwich for lunch. Serve it alongside your favorite dipping sauces for an extra flavor boost!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Boneless Skinless Chicken Breasts
4 (Trim any excess fat)
Egg Whites
3 (Whisk until frothy)
Fresh Tarragon Leaves
1/4 cup (Chopped)
All-Purpose Flour
3/4 cup (For coating)
Cornstarch
1/2 cup (For batter)
Baking Soda
1/2 teaspoon (To help batter crisp)
Garlic Powder
1/2 teaspoon (For seasoning)
Black Pepper
1/2 teaspoon (Freshly ground)
Vegetable Oil
2 1/2 cups (For frying)
Instructions
1
Begin by placing the boneless, skinless chicken breasts between two pieces of waxed paper. Using a meat mallet, gently pound them to an even thickness of 1/2 inch. Set aside once done.
2
In a shallow bowl, whisk together the egg whites and chopped fresh tarragon until frothy and well combined. In another shallow bowl, mix together the flour, cornstarch, baking soda, garlic powder, and pepper to create your dry batter.
3
To coat the chicken, first dip each piece into the flour mixture, ensuring an even layer. Then, immerse the chicken in the egg white and tarragon mixture, coating evenly. Finally, return the chicken to the flour mixture for a second coating, making sure to cover it completely.
4
Heat the vegetable oil in a deep medium skillet until it reaches a temperature of 350°F (175°C). Carefully add two pieces of coated chicken to the hot oil. Fry them for about 7-10 minutes, turning them once halfway through, until they are golden brown and cooked through.
5
Once cooked, remove the chicken from the skillet and drain on paper towels to absorb excess oil. Repeat the frying process with the remaining chicken pieces, ensuring you maintain the oil temperature.
6
Serve your crispy fried chicken hot, with your choice of sides or as a delicious sandwich!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this fried chicken?
The chicken is herb-infused with fresh tarragon, providing a delightful herbal note alongside a light and airy crunch.
What cut of chicken is recommended for this recipe?
The recipe calls for 4 boneless, skinless chicken breasts.
How should I prepare the chicken before coating?
You should trim any excess fat and pound the breasts to an even thickness of 1/2 inch using a meat mallet.
What is the purpose of pounding the chicken?
Pounding the chicken ensures it reaches an even thickness of 1/2 inch for uniform cooking.
What herbs are used in the batter?
Fresh tarragon leaves are used to infuse the egg white mixture with flavor.
How many egg whites are needed for the coating?
This recipe requires 3 egg whites, whisked until they are frothy.
What ingredients make up the dry batter mixture?
The dry batter consists of all-purpose flour, cornstarch, baking soda, garlic powder, and black pepper.
What is the role of cornstarch in this recipe?
Cornstarch is used in the batter to help create a lighter and crispier texture.
Why is baking soda added to the flour mixture?
Baking soda helps the batter become more crisp and airy during the frying process.
What is the specific coating process for the chicken?
The chicken is double-coated: first in the flour mixture, then the egg/tarragon mixture, and finally back into the flour mixture.
What is the ideal oil temperature for frying?
The vegetable oil should reach a temperature of 350°F (175°C) before adding the chicken.
How much oil is needed for frying?
The recipe specifies 2 1/2 cups of vegetable oil for frying in a deep medium skillet.
How long does the chicken need to fry?
The chicken should be fried for 7 to 10 minutes until it is golden brown and cooked through.
Should the chicken be turned during frying?
Yes, you should turn the chicken pieces once halfway through the cooking time.
How many pieces of chicken should I fry at one time?
It is recommended to fry two pieces at a time to maintain the oil temperature.
How do I remove excess oil after frying?
Once cooked, remove the chicken from the skillet and drain it on paper towels.
Can I serve this chicken in a sandwich?
Yes, this crispy fried chicken is an excellent choice for a delicious chicken sandwich.
What are some recommended sides for this dish?
It can be served with your favorite sides or various dipping sauces for an extra flavor boost.
What type of flour is best for the coating?
The recipe calls for 3/4 cup of all-purpose flour.
How much tarragon is required?
You will need 1/4 cup of chopped fresh tarragon leaves.
Is the garlic powder used in the egg wash or the flour?
The garlic powder is mixed into the dry flour and cornstarch batter.
What type of pepper is recommended?
Freshly ground black pepper is recommended for the best seasoning.
What is the total number of ingredients needed?
There are 9 ingredients in total for this Herb-Infused Crispy Fried Chicken.
Can I use bone-in chicken for this recipe?
This specific recipe is designed for boneless, skinless chicken breasts to ensure quick and even frying.
What should I do if the oil temperature drops?
Ensure you maintain the oil at 350°F by frying in batches and allowing the oil to return to temperature between sets.
Is the tarragon added to the dry or wet mixture?
The chopped tarragon is whisked into the wet egg white mixture.
What makes this chicken 'herb-infused'?
The inclusion of fresh tarragon in the coating process infuses the crust with herbal flavor.
How much baking soda is used?
The recipe uses 1/2 teaspoon of baking soda.
Does the recipe include salt?
The provided ingredient list focuses on garlic powder and pepper for seasoning; add salt to taste if desired.
What is the final texture of the chicken?
The final result is a chicken breast with a light, airy, and very crispy crust.