Picnic Time: Herb Fried Chicken

A twist on the American favorite, this fried chicken recipe includes oats, herbs, mustard and beer for a crunchy, flavorful coating.

| May/June 2006

Of all the fried chicken recipes I’ve encountered—and I make a point of tasting fried chicken at any opportunity—I like this one best. The flavor-packed crust has plenty of texture (from the oats and herbs) and colorful specks of green.

Herb Fried Chicken Recipe

• 2 cups flour
• 1/2 cup rolled oats
• 1 tablespoon garlic powder (fresh garlic burns when fried)
• 1 tablespoon salt Freshly ground pepper, to taste
• 1 teaspoon red pepper flakes
• 1/2 cup parsley leaves, chopped
• 6 to 8 sprigs fresh sage leaves
• 1 sprig fresh rosemary leaves
• 4 to 5 sprigs fresh thyme leaves
• 5 to 6 sprigs fresh basil leaves
• 6 egg whites
• 1 tablespoon Dijon mustard
• 1/2 cup beer
• Canola oil for frying
• 1 whole frying chicken (cut up) or 2 to 3 pounds of tenders, drummettes or drumsticks (remove skin if desired)

1. In a food-processor bowl, combine flour, oats, garlic powder, salt, black and red pepper, and all herbs. Pulse just until ingredients are thoroughly mixed and herbs are in large, still-discernible chunks. (You want texture and color here.)

2. Place this breading mix in a gallon-size freezer bag and shake.

3. Using a handheld or conventional blender, beat the egg whites, mustard and beer until frothy. Pour the egg-white mixture into a shallow baking pan.

4. In a frying pan, heat an inch of canola or other vegetable oil until hot.

6/12/2015 1:35:45 PM

Recipe sounds good, but canola oil is unhealthy. We shouldn't be using unhealthy ingredients, including GMO, in our recipes. If these recipes are being monitored by Mother Earth Living staff, I wish they would note the unhealthy ingredients and suggest better alternatives.

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