Chicken Rosemary
Yield
servingsPrep
45 minCook
30 minReady
75 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
rosemary leaves
crushed |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | pint |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
rosemary leaves
crushed |
|
| 0.6 | ml |
black pepper
|
|
| 473 | ml |
vegetable oil
|
*
|
Directions
Chicken breasts, drums or wings are fine to use.
Mix flour, rosemary, salt and pepper in a shallow bowl.
Wash chicken and coat with flour mixture.
Let coated parts dry for about ½ hour.
Heat oil over medium heat in large skillet.
Add chicken and fry, turning once until golden brown, about 30 minutes.
Remove to absorbent paper.
