1 lemon, finely chopped
1 green bell pepper, finely chopped
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried minced onion
1 teaspoon prepared horseradish
1 dash paprika
1 dash dried basil leaves
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried marjoram peppercorns
1 teaspoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/4 teaspoon dry mustard
In a small bowl, mash chicken with olive oil, garlic, oregano, basil, oregano, basil, crumbled cheese, horseradish, paprika, basil, marjoram, marjoram peppercorns, tarragon, dried dill weed, rosemary, marjoram. Set chicken mixture in shallow dish, cover, and let sit overnight at room temperature.
Stir in the salt and pepper mixture in mixing bowl. Mix gently and sprinkle with mustard. Discard foam and replace with bread flour.
Fry chicken in 8 or 10 minutes, turning once, or until golden. Remove from heat, brush with flour mixture, lighting seasoning with garlic brush.
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