Fried Chicken with herbs and happiness!
Fried chicken? I love it. Do you love it? I do. This is a recipe I concocted with the help of a friend who asked to be unnamed on the internet. I thought you might like it, so I'm sharing it!
What you will need:
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.
Ok, so-
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, but it will taste awesome. Garnish with parsley and serve hot or warm, with lemon wedges.
What you will need:
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.
Ok, so-
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, but it will taste awesome. Garnish with parsley and serve hot or warm, with lemon wedges.
Mr. Bijoy! First let me say: I MISS YOU! I hope you're doing well... second, another fried chicken recipe you might check out would be from Mary Mac's Restaurant in Atlanta (i believe they have it on their website, but I just bought the book). I highly recommend their southern comfort food for taste and ease of recipe. Enjoy!
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