Try this 15-Minute Fried Herbed Chicken - New York Times recipe, or contribute your own.
Suggest a better descriptionIn a blender or the container of a food processor, combine onion, herbs and tahini.
As you puree 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 pureed 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.
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 41 | ||
Calories from Fat: 31 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 40.2mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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