Fried Herbed Chicken


  • 2 to 3cloves garlic
  • 1medium onion, roughly chopped
  • 1 to 2tablespoons mixed fresh herbs, like tarragon and sage
  • 2 tablespoons tahini or peanut butter
  • ¼cup olive oil, more for frying
  • Flour for dredging
  • 6boneless, skinless chicken thighsor 4 half-breasts
  • Chopped fresh parsley leaves for garnish
  • Lemon wedges for serving
  • Salt to taste

15-Minute Fried Herbed Chicken

  1. In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
  2. Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
  3. Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.