Herbed Fried Chicken With Creamy Spicy Sauce
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Herbed Fried Chicken With Creamy Spicy Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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

  • 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.
  • Mix all the sauce ingredients together. Transfer to a jar, cover tightly and leave in the fridge to allow the flavors to develop.
  • 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.
  • Heat the cooking oil until it starts to smoke.
  • 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.
  • Drain the cooked chicken on a stack of paper towels.
  • To serve, drizzle some sauce over the chicken. Serve the rest of the sauce on the side.