15-Minute Fried Herbed Chicken - New York Times

In 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.