Chicken, Duck & Turkey

Herbed fried chicken

casaveneracion.com herbed fried chickenI have a friend who can’t appreciate any food that is not cooked his hometown way and I think it’s sad. He’s missing his chance to try new things and it also makes him no-so-exciting company when eating out. His attitude reminds me of an old TV ad for baby cereals that said teach your child to like different tastes, or something to that effect. I think it’s a good principle to live by even for older children and adults. I wish that my friend’s mom could have heard that ad when my friend was a child. He could have turned out differently.

I don’t know what it is about fried chicken but kids find it irresistible. Boneless or bone-in, breaded or plain, it’s always a hit which should explain why it’s a staple in children’s parties. In short, fried chicken is a good vehicle to introduce children to new flavors and aromas. Take this breaded chicken fillets, for instance. The bread crumbs were made from whole wheat bread (which most kids detest), basil, tarragon, parsley and garlic. Isn’t that a great way to teach kids about how a few pinches of herbs can transform what would otherwise be plain fried chicken fillets?

To make this herbed fried chicken dish, you will need eight boneless chicken thighs, salt, pepper, tarragon, basil, parsley, garlic, bread crumbs and vegetable cooking oil. You can use fresh or dried tarragon, basil and parsley; how much depends on how badly you want to hide them from your kids. :razz: If using fresh, chop them as finely as you can.

For maximum results, grate the garlic and use crumbs made from whole wheat bread.

Cut each chicken thigh fillet into four to six strips, depending on how large they are. The ideal size would be half an inch in width. That will ensure that they will be cooked through before the breading turns dark.

Place the chicken strips in a bowl and add the garlic, parsley, basil, tarragon, salt, pepper and bread crumbs. Mix well to coat each piece of chicken.

Heat about three cups of cooking oil until it starts to smoke. Do not wait until the oil is smoking profusely; by then, it will be too hot. Fry the chicken (you may have to do this in batches) until golden brown, turning them halfway through if they are not completely submerged in oil.

Drain on several layers of paper towels before serving.

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