Herbed Chicken

I am trying to give our fried chicken a face-lift --- doing away with the supermarkets’ instant breading mixes which contains mostly flour and salt.

Herbs and spices are the most effective way – whether fresh or dried – to give food flavour while keeping it healthy. Spices are “concentrated sources of natural antioxidants” as McCormick says (My favourite brand of readily available dried herbs and spices).

I made a dry rub for the chicken pieces I bought from the grocery using McCormick spices – Italian seasoning (which has dried marjoram, thyme, rosemary, savory, sage, oregano and basil), Salt and Ground Black Pepper and Cayenne Pepper Powder for some zing.

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Herbed Chicken

Chicken pieces, cleaned and patted dry
McCormick Italian Seasoning
Salt and Ground Black Pepper
Cayenne Pepper Powder (not too much if you don’t like your chicken spicy)
Oil for Frying

How I Did It:

I thoroughly cleaned the chicken pieces and patted dry with paper towels.
On a plate/bowl, I combined dashes of Italian Seasoning, salt, ground black pepper and Cayenne Pepper powder.
I mixed everything well then rubbed it on the chicken, making sure it is well covered with the rub.
I let the chicken absorb the flavour for at least 30 minutes before frying it on a pan on medium heat. (Note: flavour is well-placed the longer you keep the rub and the chicken together before frying --- in my case, the chicken I fried for dinner tasted better compared to the ones I fried for lunch.)

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Mixed vegetables are added as a side to this hearty chicken meal. I blanched green beans, carrots and mushroom pieces together, added a teaspoon of butter to taste.




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