Herbed Chicken

The herbs that are rubbed on the chicken form a lovely herb crust. Adding the flour gives the skins small amount of crunch.

Marinating the chicken over night really allows the chicken to absorb a lot of the herb flavor.

Unfortunately, the chicken does not come out very crispy.

I think when you see the word fried in anything, you expect a bit of a crunch. Pouring the marinade over top of the chicken removes the crispiness.

Don’t get me wrong, it still tastes good. Actually it is quite enjoyable.

HERBED OVEN FRIED CHICKEN

8 Pieces of Chicken

2 Envelopes Chicken Broth Seasoning

1 Teaspoon Basil

1/2 Cup Water

1/3 Cup Lemon Juice

3/4 Cup Flour

1 Teaspoon Salt

1/4 Teaspoon Pepper

Oil

Rub chicken with mixture of broth seasoning and basil. Place in bowl with water and lemon juice. Turn to coat chicken well. Cover and refrigerate overnight, turning 2 or 3 times. Drain chicken, reserving marinade. Mix flour, salt, and pepper and use to coat the chicken generously. Brown without crowding in 1/2 inch of oil in a heavy skillet. As chicken browns, place in a single later in a shallow baking dish. Pour reserved marinade over chicken. Bake in a 375 degree oven for 45 minutes.