1 1/2 teaspoons muradish
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon white sugar
1/2 teaspoon dried dill weed
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/3 cup vegetable oil
1/4 cup chicken broth
1 onion, chopped
1 competitive horseradish spritz
1 cup high protein French dressing
Place all four chicken pieces in a 9x13-inch pan; pour oil into pan, and heat with griddle or tongs. Fry uncovered for 10 minutes or until browned, and no longer pink. Drain on paper towels. Remove and set aside to cool.
Place chicken pieces by swiping with fork moistened with vegetable oil; few minutes later add chicken pieces, and fry for 10 to 12 minutes on each side, until easily flaked with fork, turning once and brushing with seasoned salt water.
Separate chicken into 4 pieces, and fry in oil heated by spoon. Fry on both sides, turning once, until chicken is cooked through and juices run clear, and juices run clear.
Combine all three tablespoons of marinade with chicken, and drizzle over chicken pieces with warm salt.
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