Sage Fried Chicken (and It's Diabetic Friendly, Too!)

Try this Sage Fried Chicken to roast a chicken with a little different flavor. The subtle hint of sage, replaced the chicken just the right increase. This is perfect for a family meal, picnic, pitch-in meals, etc. Give it a try next time you enter Fried Chicken. Take it to a picnic, pitch in, church dinners, potluck dinners, family meetings, etc. and listen to, while everyone wonders: "Who's the chicken?"

SAGE FRIED CHICKEN

3 kg chicken, cut into 8 pieces

2 cups all-purpose --Flour

1 / 2 cup cut fresh sage, chopped

1 teaspoon freshly ground black pepper

3 eggs

1 / 2 cup milk

Canola oil for frying

Season chicken with salt and pepper to taste, and in the refrigerator covered, wetsuit, a couple of hours.

In a bowl large enough to chicken pieces in DIP, combine the flour, sage and freshly ground black pepper. Set aside. In a shallow bowl, whisk the eggs and milk together. Dip chicken pieces in egg mixture then dredge in flourMixture. Repeat the process.

With a deep 12-inch frying pan, oil on 1-inch depth. Heat oil to 350 degrees, medium heat. Very gently place the half chicken in oil. Be careful with hot oil splashes. Chicken will lead the oil temperature to drop too. Adjust heat to keep oil between 325-350 degrees. Cook chicken about 15 minutes or until brown, crispy and no longer pink. Juices should run clear! Turn chicken once during cooking. Remove chicken and drain on papertoweling then into a 300 degree preheated oven while you fry the other half of the chicken.

Note: You can use chicken breasts or thighs, and not the whole chicken if you prefer.

Enjoy!

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