Sausalito Fried Chicken

This tender chicken is seasoned with parsley, tarragon, thyme and rosemary, browned in a skillet and then baked.

Ingredients:

• Safflower oil, for frying
• 1 cup extra virgin olive oil
• 1 lemon, juiced
• 1 Tablespoon fresh tarragon leaves, finely chopped
• 1 Tablespoon fresh Italian parsley leaves, finely chopped
• 1 Tablespoon fresh thyme leaves, finely chopped
• 1 Tablespoon fresh rosemary leaves, finely chopped
• 4 chicken breasts
• 4 chicken thighs
• Salt and freshly ground black pepper
• 2 cups flour
• Lemon, sliced, for garnish
• Rosemary sprigs, for garnish

Directions:

Preheat oven to 400 degrees. Place enough safflower oil in a large, deep skillet to come up to about 1 inch. Preheat oil to 350 degrees. Place a metal baking rack on a foil lined sheet pan. Spray rack with cooking spray. In large mixing bowl, add olive oil, lemon juice, 1/2 Tablespoon tarragon, 1/2 Tablespoon parsley, 1/2 Tablespoon thyme, and 1/2 Tablespoon rosemary and mix well. Add chicken and turn to coat. Let marinate for 15 minutes. Set out a shallow dish. Fill with 2 cups flour, 1/2 Tablespoon tarragon, 1/2 Tablespoon parsley, 1/2 Tablespoon thyme, and 1/2 Tablespoon rosemary amd mix well. Remove chicken from marinade and season with salt and pepper. Dredge chicken in flour herb mixture and coat thoroughly. Press so mixture sticks to chicken. Repeat for each piece of chicken. Add chicken to hot oil and cook for 3 minutes per side. Place chicken on prepared baking rack and place in oven. Bake for 25-30 minutes, or until chicken is cooked through. To serve, place chicken on a large serving platter. Garnish with lemon and rosemary.

Number of Servings: 4