Picnic Ideas and Recipes: Herb Fried Chicken

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<em>Serves 4 to 6</em>
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<p>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.<br />
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• 2 cups flour<br />
• ½ cup rolled oats<br />
• 1 tablespoon garlic powder<br />
• 1 tablespoon salt<br />
• Freshly ground pepper, to taste<br />
• 1 teaspoon red pepper flakes<br />
• ½ cup parsley leaves, chopped<br />
• 6 to 8 sprigs fresh sage leaves<br />
• 1 sprig fresh rosemary leaves<br />
• 4 to 5 sprigs fresh thyme leaves<br />
• 5 to 6 sprigs fresh basil leaves<br />
• 6 egg whites<br />
• 1 tablespoon Dijon mustard<br />
• ½ cup beer<br />
• Canola oil for frying<br />
• 1 whole frying chicken (cut up) or 2 to 3 pounds of tenders, drummettes or drumsticks (remove skin if desired)</p>
<p>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.) Place this breading mix in a gallon-size freezer bag and shake.</p>
<p>2. 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.</p>
<p>3. In a frying pan, heat an inch of canola or other vegetable oil until hot.</p>
<p>4. Working piece by piece, dip the chicken in the frothy egg-white mixture, then place it in the plastic bag and shake until thoroughly coated with breading. For an extra-thick crust, repeat the procedure.</p>
<p>5. Fry each piece until golden brown on all sides and until juices run clear when pierced with a fork. This should take about 15 to 17 minutes for whole pieces of chicken or 10 minutes for chicken tenders.</p>
<p>6. Drain on several thicknesses of paper towels.</p>
<p>7. If you wish to make fried chicken the day before a picnic, drain it thoroughly on paper towels, then store it in the refrigerator on a clean layer of paper towels, covered only by a second layer of paper towels on top. This keeps it crispy, whereas covering the chicken with plastic wrap or foil makes it soggy.</p>
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<em>Lynn Alley is a freelance food and wine writer living in San Diego, California.</em>
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<p>Click here for more summer picnic recipes from the original article, <a href=”https://www.motherearthliving.com/cooking/picnic-time.aspx?page=3″>
<strong>Picnic Ideas and Recipes</strong>
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