Mark Bittman's Fried Herbed Chicken
Mark Bittman's recipes are dependably good, and the above, featured in his "Minimalist" column in the New York Times was no exception. Did anyone try it? If so, how did it turn out for you?
You mix together a chopped onion , 2 TBSP of tahini or peanut butter, 1-2 TBSP fresh herbs (I used cilantro), and EVOO in the food processor until a smooth paste forms. Rub it on the chicken (I used turkey cutlets), dredge it in flour, rub the herb mixture on the chicken again, dredge again, and fry in approx. 1/4" of EVOO. Serve with lemon wedges. Fast, easy, delicious.
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2 Comments:
I tried it and while I liked the fried parts the inside wasn't so tasty. My husband was pretty unimpressed.
missjess at 1:30PM on 03/10/09
This was kind of a nightmare for me! I think my paste wasn't THIN enough--I had huge, messy globs after it was dredged in flour. The coating fell off in the oil and towards the end of frying started to burn horribly. The finished chicken was OK, but needed to be liberally salted. The coating was unevenly cooked and I couldn't taste much, if any, of the herbs (I used sage & oregano).
brookes at 6:59PM on 04/06/09