Chicken, Duck & Turkey

Herbed Fried Chicken With Creamy Spicy Sauce

Herbed Fried Chicken With Creamy Spicy Sauce | casaveneracion.com

If you can flavor chicken fillets with herbs, then,  you can do the same with bone-in chicken. In this herbed fried chicken with creamy spicy sauce, tarragon was added to the chicken marinade. More tarragon and a host of spices went into the sauce. 

The ingredients are very basic — most are staples in any modern pantry. You can use other herbs if you like — no harm in going with your personal preference.

If your family likes sauces — as in likes them enough to spoon them rather than merely dip the chicken in them — I suggest allotting about 1/4 cup of sauce per person.

Herbed Fried Chicken With Creamy Spicy Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 4
Author: Connie Veneracion
Ingredients
  • 1 kilogram about 1 kilo of chicken (I used drumsticks)
  • 4 teaspoons salt
  • 4 teaspoons ground black pepper
  • 2 teaspoons dried tarragon (twice as much is using fresh)
  • 1/2 cup flour
  • 2 to 3 cups cooking oil for deep frying
For the sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 4 to 6 tablespoons honey Dijon mustard
  • 2 cloves garlic grated
  • 1/2 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried parsley
  • salt to taste
  • ground pepper to taste
Instructions
  1. Place the chicken in a bowl. Sprinkle with the salt, pepper and tarragon. Mix well, working the seasonings and dried herb into the meat. Cover and let sit in the fridge for at least two hours.
  2. Mix all the sauce ingredients together. Transfer to a jar, cover tightly and leave in the fridge to allow the flavors to develop.
  3. Place the chicken in a bowl. Sprinkle with the salt, pepper and tarragon. Mix well, working the seasonings and dried herb into the meat. Cover and let sit in the fridge for at least two hours.
  4. Heat the cooking oil until it starts to smoke.
  5. Dredge each piece of chicken in flour (don’t forget to shake off the excess) and cook in the hot oil. To avoid over crowding and temperature drop, cook them in batches of four or five.
  6. Drain the cooked chicken on a stack of paper towels.
  7. To serve, drizzle some sauce over the chicken. Serve the rest of the sauce on the side.

Herbed Fried Chicken With Creamy Spicy Sauce

To Top