Friday, 12 December 2008

Pan-Fried Herbs Marinated Chicken

1 chicken thigh (deboned)

Marinade A:
5g Rosemary (bottled type)
5g Oregano (bottled type)
1/4 tsp salt
1/4 tsp pepper

Marinade B:
2 tbsps flour
French fries, coleslaw

1. Marinate chicken thigh with marinade A, then roll it with flour coating. Set aside for half an hour.
2. Heat up a frying pan with a little oil. Put in no.(1), pan-fried till cooked.
3. Serve pan-fried chicken with French fries and coleslaw. Place chilli sauce or tomato sauce as a dip.

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