Fried Chicken With Herbs

• 2 skinless chicken breast halves (each about 1/2 lb.)
• 2 skinless chicken thighs (each about 6 oz.)
• 2 skinless chicken drumsticks (each about 1/4 lb.)
• 2 chicken wings
• 1 1/2 c. buttermilk
• 2 eggs
• 3/4 c. all-purpose flour
• 3/4 c. fine dried bread crumbs
• 2 garlic cloves, minced
• 1 Tbsp. finely chopped fresh basil
• 1 Tbsp. finely chopped fresh marjoram
• 1 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• canola oil (for frying)
• 2 Tbsp. chopped fresh flat-leaf parsley

1. Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 1 hour or up to 18 hours. Preheat an oven to 400u0b0.

chicken, chicken, chicken, chicken, buttermilk, eggs, allpurpose, bread crumbs, garlic, fresh basil, fresh marjoram, paprika, salt, freshly ground pepper, canola oil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23776 (may not work)