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15 Minute Fried Herb Chicken
Difficulty Level Easy
I was writing yesterday about rushing to get dinner on busy days, and this recipe definitely falls into that category. It really does only take fifteen minutes, so you might want to get your side dishes started first. I served this with roasted potatoes, which take a long time, but mashed potatoes or a light pasta would also be good. I stir fried cabbage, but kale or spinach would make a nice accompaniment.
I used chicken breasts because my husband doesn't like dark meat, but boneless chicken thighs would certainly be less expensive. I actually think you could cook extra firm tofu this way too for a vegetarian dinner, but I would let it sit in the refrigerator for about 15 minutes to let the coating set a bit. I used tahini, and I thought it needed a bit of salt, which I expect it wouldn't if you used peanut butter.
INGREDIENTS
| 1 | medium onion, roughly chopped |
| 1 to 2 tablespoons | mixed fresh herbs, like tarragon and sage |
| 2 tablespoons | tahini or peanut butter |
| 1/4 cup | olive oil, more for frying |
| Flour for dredging | |
| 6 | boneless, skinless chicken thighs or 4 half-breasts |
| Chopped fresh parsley leaves for garnish | |
| Lemon wedges for serving. | |
PREPARATION:
- In a blender or the container of a food processor, combine 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.
- 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.
- 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.
From New York Times, January 20, by Mark Bittman
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