For more of Linda's recipes and diabetic information visit her at http://diabeticenjoyingfood.squarespace.com
Try this Sage Fried Chicken for a fried chicken with a little different taste. The subtle hint of sage gives this chicken just the right boost. This is perfect for a family meal, picnic, pitch-in meal, etc. Give it a try next time you want fried chicken. Take it to a picnic, pitch-in, church supper, potluck, family reunion, etc and listen while everyone asks, "Who brought the chicken?"
SAGE FRIED CHICKEN
3 lb chicken, cut into 8 pieces
2 cups all-purpose flour
1/2 cup snipped fresh sage, minced
1 tsp fresh ground black pepper
3 eggs
1/2 cup milk
Canola oil for frying
Season chicken with salt and pepper to suit your taste and put in the refrigerator, covered, for a couple of hours.
In a bowl big enough to dip chicken pieces in, combine the flour, sage and fresh ground black pepper. Set aside. In a shallow dish, whisk the eggs and milk together. Dip chicken pieces in egg mixture then dredge in the flour mixture. Repeat the process.
Using a deep 12-inch skillet, add oil to 1-inch depth. Heat oil to 350 degrees using medium-high heat. Very gently put half the chicken in the oil. Be careful of hot oil splatters. Chicken will cause temperature of oil to drop. Adjust heat to keep oil between 325-350 degrees. Cook chicken approximately 15 minutes or until brown, crisp, and no longer pink. Juices should run clear! Turn chicken once during the cooking process. Remove chicken and drain on paper toweling then place in a preheated 300 degree oven while you fry the remaining half of the chicken.
Note: You may use chicken breasts or thighs instead of the whole chicken, if you prefer.
Enjoy!
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