15-Minute Fried Herbed Chicken
Description
Making this flavorful chicken in under 30 minutes on a weeknight is simple. The chicken is smothered in a delicious paste and then dredged in flour. Fry on each side for about 7 minutes. That's it. Serve with your favorite sides.
Ingredients
3 garlic cloves
salt, to taste
pepper, to taste
1 medium onion, roughly chopped
2 - 2 1/2 T. choice of mixed herbs, like parsley, basil, chives, tarragon, garlic powder, and/or sage
2 T. tahini or peanut butter
¼ c. olive oil, plus more for frying
flour, for dredging (season with salt and pepper, if desired)
6 boneless, skinless chicken thighs or 4 half-breasts
chopped fresh parsley leaves, for garnish
lemon wedges, for garnish
Directions
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Wash chicken and pat dry with paper towels.
In a blender or a food processor, combine garlic, onion, salt, pepper, herbs of your choice and tahini/peanut butter. As mixture is puréed, slowly add just enough olive oil through the feed tube to make a thick, smooth paste, not letting it get too thin.
Put flour in a shallow bowl and chicken in another bowl. Drag/dredge the chicken through the paste mixture, then dredge each piece in the flour, gently shaking off any excess flour. Drag/dredge again through the paste, then dredge once more in flour.
Heat 1/4 inch olive oil in a non-stick skillet; when it's hot, after several minutes of heating, fry chicken about 7 minutes per side, until well browned and cooked through. If using bone in chicken, it will take longer to cook. (Don't move chicken around while cooking each side.)
Serve hot, garnished with parsley and lemon wedges.