Whisk together flour, pepper, salt, and dried herbs. Dredge chicken in flour mixture, shaking off excess.
Ingredients you will need
Dried Herbs
Whole Chicken
Pepper
All Purpose Flour
Salt
Equipment you will use
Whisk
2
Heat 1/2 inch oil in an ovenproof 10-inch heavy skillet (preferably seasoned cast iron) until a deep-fat thermometer registers 360°F, then fry chicken in 2 batches, turning, until golden brown, 15 to 18 minutes.
Ingredients you will need
Whole Chicken
Cooking Oil
Equipment you will use
Kitchen Thermometer
Frying Pan
3
Transfer chicken as fried with tongs to paper towels to drain and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Whole Chicken
Equipment you will use
Paper Towels
Tongs
1
Cut potatoes lengthwise into eighths while chicken is cooking.
Ingredients you will need
Potato
Whole Chicken
2
Return oil to 360°F and cook potatoes in 3 batches, turning, until golden brown, 7 to 10 minutes.
Ingredients you will need
Potato
Cooking Oil
3
Transfer potatoes as cooked with tongs to paper towels to drain, then season with salt and pepper. Cool oil in skillet 15 minutes.
Ingredients you will need
Salt And Pepper
Potato
Cooking Oil
Equipment you will use
Paper Towels
Frying Pan
Tongs
1
Preheat oven to 350°F.
Equipment you will use
Oven
2
Pour off all but 1/4 inch oil from skillet, then carefully add wine down side. Stir in garlic and return chicken and potatoes to skillet, alternating them and crowding as necessary.
Ingredients you will need
Potato
Whole Chicken
Garlic
Wine
Cooking Oil
Equipment you will use
Frying Pan
3
Bake, uncovered, until potatoes are tender and chicken is tender and somewhat crisp, about 25 minutes.
Ingredients you will need
Potato
Whole Chicken
Equipment you will use
Oven
4
Serve chicken and potatoes with pan juices and scatter with warm peas and parsley.