15 minute Fried Herb Chicken

[Guest guest]

January 21, 2009The MinimalistThis Fried Chicken Reaps SuperlativesBy MARK BITTMANTHIS recipe requires so little time and tastes so good that it raisesthe bar on center-of-the-plate weeknight food.The amount of oil needed to get a really crisp crust on the chicken isminimal. But the flavor is terrific, as a quick glance at theingredient lineup will tell you: onion, herbs and tahini.I've made this with bone-in and boneless meat, and both are fine. Justremember that the cooking time will increase if you use meat with thebone in. You can use breasts if you like, but thighs perform better.The only real trick is to make sure the herb mixture doesn't get toothin or it won't cling as well to the meat. I made this mistake morethan once, and the results were still delicious, just not as crunchy.For the right consistency, pay attention as you add the olive oil tothe food processor; what you're looking for is a thick, smooth pasteyou can smear on the chicken easily, one that won't run off in theflour or in the oil when you cook it. For an extra-thick crust, smearand dredge twice.You don't need a lot of oil for this — it's pan-frying, notdeep-frying — and a quarter-inch or even a bit less in the pan will do.High quality olive oil is worth using here. It should be fairly hot (apinch of flour will sizzle) to make sure that the coating becomescrisp before the interior of the meat overcooks.15-Minute Fried Herbed ChickenTime: 15 minutes1 medium onion, roughly chopped1 to 2 tablespoons mixed fresh herbs, like tarragon and sage2 tablespoons tahini or peanut butter1/4 cup olive oil, more for fryingFlour for dredging6 boneless, skinless chicken thighs or 4 half-breastsChopped fresh parsley leaves for garnishLemon wedges for serving.1. In a blender or the container of a food processor, combine onion,herbs and tahini. As you purée the mixture, slowly add just enougholive oil through the feed tube to make a thick, smooth paste; do notlet it get too thin.2. Put flour in a shallow bowl. Place chicken in another bowl. Rubpuréed mixture over chicken, then dredge each piece in flour. Gentlyshake off any excess flour, coat again with paste and dredge once morein flour.3. Heat 1/4 inch olive oil in a skillet; when it is hot, fry chickenfor about 4 minutes each side, until well browned and cooked through;it will take longer if you use chicken with the bone in. Garnish withparsley and serve hot or warm, with lemon wedges.Yield: 4 servings. A Good Credit Score is 700 or Above. See yours in just 2 easy steps!

[Guest guest]



Oh, I had to forward this one to my group. We have this girl, Tess, who got these chickens that was getting huge and started having trouble walking. She thought they were Leghorn Chickens and was asking us for help as to find out what type of chickens she actually had. We determined they were Cobb Avian 48 which is a broiler. Well, she has the chickens on a speical diet now and they are back to what they are supposed to be. They are a franken chicken. Anyway I forwarded this recipe to our group and told Tess that here is a recipe for when her chickens are ready. thx.

 

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The Oklahoma Tomcat

http://joneshomestead.tripod.com/My blog: http://thelifeofanoklhahomatomcat.blogspot.com/My : jonesfamilyhomestead/Myspace: http://www.myspace.com/jonesfamilyhomestead-----------As for me and my house, we will serve the LORD.

 

 

- cyndikrall

realfoodsimplelife

Friday, January 30, 2009 1:47 PM

[RFSL] 15 minute Fried Herb Chicken

 

January 21, 2009The MinimalistThis Fried Chicken Reaps SuperlativesBy MARK BITTMANTHIS recipe requires so little time and tastes so good that it raisesthe bar on center-of-the-plate weeknight food.The amount of oil needed to get a really crisp crust on the chicken isminimal. But the flavor is terrific, as a quick glance at theingredient lineup will tell you: onion, herbs and tahini.I've made this with bone-in and boneless meat, and both are fine. Justremember that the cooking time will increase if you use meat with thebone in. You can use breasts if you like, but thighs perform better.The only real trick is to make sure the herb mixture doesn't get toothin or it won't cling as well to the meat. I made this mistake morethan once, and the results were still delicious, just not as crunchy.For the right consistency, pay attention as you add the olive oil tothe food processor; what you're looking for is a thick, smooth pasteyou can smear on the chicken easily, one that won't run off in theflour or in the oil when you cook it. For an extra-thick crust, smearand dredge twice.You don't need a lot of oil for this — it's pan-frying, notdeep-frying — and a quarter-inch or even a bit less in the pan will do.High quality olive oil is worth using here. It should be fairly hot (apinch of flour will sizzle) to make sure that the coating becomescrisp before the interior of the meat overcooks.15-Minute Fried Herbed ChickenTime: 15 minutes1 medium onion, roughly chopped1 to 2 tablespoons mixed fresh herbs, like tarragon and sage2 tablespoons tahini or peanut butter1/4 cup olive oil, more for fryingFlour for dredging6 boneless, skinless chicken thighs or 4 half-breastsChopped fresh parsley leaves for garnishLemon wedges for serving.1. In a blender or the container of a food processor, combine onion,herbs and tahini. As you purée the mixture, slowly add just enougholive oil through the feed tube to make a thick, smooth paste; do notlet it get too thin.2. Put flour in a shallow bowl. Place chicken in another bowl. Rubpuréed mixture over chicken, then dredge each piece in flour. Gentlyshake off any excess flour, coat again with paste and dredge once morein flour.3. Heat 1/4 inch olive oil in a skillet; when it is hot, fry chickenfor about 4 minutes each side, until well browned and cooked through;it will take longer if you use chicken with the bone in. Garnish withparsley and serve hot or warm, with lemon wedges.Yield: 4 servings.

 

A Good Credit Score is 700 or Above. See yours in just 2 easy steps!