Herbed Fried Chicken

By vail28

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.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. In a blender or the container of a food processor, combine onion, herbs and tahini. As you pur�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 pur� 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.