Here’s an easy recipe that I made from scratch. It’s one of the three award-winning (naaaaks) recipes from the Hunt’s Mom-Child Cook-Off. The secret to this recipe is the rosemary spice. Don’t worry, it’s not as intimidating to make as it sounds.
4 pcs. chicken quarter legs (or any part), 2 cloves garlic, 1 small onion, 2 eggs, 3 tsps. butter, 2 tsps. oil, 1 small pack of flour or cornstarch, 1 pack of Hunt’s Tomato Pesto & Cheese sauce, spaghetti pasta, parmesan cheese, salt & pepper to taste and 3 tsps. dried rosemary.
For the chicken batter:
Beat the eggs, add 2 teaspoons of rosemary, salt & pepper to taste. Mix.
On a separate bowl, mix flour and add the remaining teaspoon of rosemary, a dash of salt & pepper.
Pour the flour mixture on a food plastic bag. Dip the chicken on the egg mixture and put them after inside the plastic bag. Shake it up so that each chicken is coated well. Set aside.
For the pasta sauce:
Heat oil, add butter and sauté garlic & onion.
Add the Hunt’s Tomato Pesto & Cheese sauce.
Don’t forget to cook your pasta. In this case I measured 3 servings, thanks to my cute gangsta grater.
Once you’ve prepared & cooked your pasta and pasta sauce. You can now proceed to frying your chicken. You can just pan fry it or deep fry it depending on how you want it. Fry and cook until golden brown.
Viola! Fried Rosemary Chicken with Tomato Pesto & Cheese Pasta. Topped off your pasta with parmesan cheese.
You can also enjoy your fried rosemary chicken with steamed or garlic rice.