6 chicken breasts, pounded
eggs, start with 2 and add more as needed
1⁄2 cup beer
2 cups flour
1⁄2 cup oats
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon red pepper flakes
1⁄4 cup parsley, finely chopped
6-8 sprigs fresh sage
1 sprig fresh rosemary
4-5 sprigs fresh thyme
5-6 fresh basil leaves
Heat the oven to 425°F. Place a cooling rack on a baking sheet and set aside.
Combine, flour, oats, spices and herbs in a food processor. Pulse until to mix and break up oats and herbs (you still want to see them). Set aside.
Mix eggs and beer and place in a shallow dish.
In a deep sauté pan pour in the canola oil so that there is about 1 inch of oil. Heat the oil on medium high heat until the oil is hot, about 325°F.
Dip the chicken pieces in the egg/beer batter and then dredge through the flour mixture. Shake off any excess.
Place the floured chicken pieces in the hot oil (make sure to leave space between them - you can fry in batches if neccessary) and pan fry until golden brown on the bottom (about 5-7 minutes). Flip and fry on the other side until golden brown. (you will need to adjust the heat as you go along so they don't start to burn). Once both sides are golden place the chicken on the cooling rack/baking sheet and place them in the oven until cooked through. The easiest way is to check with a meat thermometer (your thermometer should tell you what temperature your chicken should be at).
R's mom's versions of Herb Fried Chicken, adapted from, Lynn Alley's, "COOKING WITH FRESH HERBS"