15-Minute Fried Herbed Chicken
Updated May 2, 2024
- Total Time
- 15 minutes
- Cook Time
- 4 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 3cloves garlic
- 1medium onion, roughly chopped
- 1 to 2tablespoons mixed fresh herbs, like tarragon and sage
- 2tablespoons tahini or peanut butter
- ¼cup olive oil, more for frying
- Flour for dredging
- 6boneless, skinless chicken thighs or 4 half-breasts
- Chopped fresh parsley leaves for garnish
- Lemon wedges for serving
- Salt to taste
Nutritional analysis per serving (4 servings)
453 calories; 27 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 45 grams protein; 629 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Heat ¼ 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.
Private Notes
Comments
I made this dish last night and the flavor was outstanding. I had a difficult time with the direction to "rub the paste" on the chicken, but I followed to the letter. I then watched the video this morning and noted that Bittman dredged the chicken in the paste and didn't "rub". That would have been alot easier and less messy! I will make sure I dredge next time as I will definitely be making it again!
I don't mind Mark Bittman being funny -- funny is good -- but I do mind the camera panning on his face instead of what his hands and the food in the pan are doing. How did he dredge the chicken in mush a second time without the first coating falling off? I'll never know; can't learn from a video unless I can see the cooking.
No need to obsess. Just follow the recipe. The flour will bond to the paste on the flesh, and won't "fall off". Maybe the word "rub" is throwing people off. You could also "drag" the chicken thru the paste (all you need is a light coating all over each thigh, enough to give something for the flour to stick to) or you could say "brush" the paste onto the chicken. Any of these will get the job done.
Flavor was good, with added salt. The cook time was definitely more than 15 minutes; 10 min on the stove then 10 more in thee oven to finish cooking chicken breasts. The frying part was very messy and the biggest detriment to making this again.
Is it possible to cook this dish in an air fryer, instead of frying in oil?
I made this today 3/3/22 - This is insanely not quick: just consider clean-up of the food processor alone. Way too long PIA. And my hands-on rubbing the mixture into the chicken.....Please? how long to wipe and rub and wipe again? Where are my hands and utensils at this point??? Dirty, re-clean, dirty etc etc. You get it: mess. PLUS cooking time for sure depends on how PLUMP the thighs are. Mine took 15 + mins to cook through. This recipe is absolutely ridiculous. FYI I am a decent cook!
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