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15-Minute Fried Herbed Chicken

Michael Kraus for The New York Times

BY The Editors, Mark Bittman

PUBLISHED October 7, 2024

This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.

 

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15-Minute Fried Herbed Chicken

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Makes 4 servings 1x

Time 15 minutes

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Ingredients

  • 2 to 3 cloves garlic
  • 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
  • Salt to taste

Instructions

  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.

— Recipe from The New York Times

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