15-Minute Fried Herbed Chicken

I made this today 3/3/22 - This is insanely not quick: just consider clean-up of the food processor alone. Way too long PIA. And my hands-on rubbing the mixture into the chicken.....Please? how long to wipe and rub and wipe again? Where are my hands and utensils at this point??? Dirty, re-clean, dirty etc etc. You get it: mess. PLUS cooking time for sure depends on how PLUMP the thighs are. Mine took 15 + mins to cook through. This recipe is absolutely ridiculous. FYI I am a decent cook!

Meh. I don't want to say that I hated it, but... I kind of hated it. Should have used panko. Definitely needed much longer for thighs to cook than 4 min per side - I finished it off in the oven after frying. Totally edible, but not in any sort of interesting or tasty way, bland, even though I used far more than the amount of herbs called for. I knew it was bad when after trying hot sauce, my kid went and found bbq sauce in the fridge - not sure that I've ever seen her do that...

I love Mark Bittman, but not this recipe. Made as directed,did not watch video. I thought it was very bland and did not think the messy paste added anything.

I used almond butter and it was delicious! Pleasantly surprised.

Combination of Sage and Tarragon definitely did not work. Tasted like toothpaste.

Very yummy! Just make sure you get that last coat of flour or all the paste will fall right off and burn... and don't forget to add salt to taste at the end (like I did)... also it took a lot longer than 4 min on each side for the chicken to cook thru, but that could easily just be because I did something else wrong haha

I’ve made this before with boneless thighs, marinated in the “paste” for several hours, then flour-dipped and fried. Did add salt to the marinade. Today am using boneless breasts pounded, fresh rosemary, sage and thyme, again marinating, coated in Panko and refrigerated again. This helps the coating stick. Will fry in the manner of schnitzel tonight, but might finish in oven to prevent burning crust, since it’s thicker than schnitzel.

I made this last night using tahini and fines herbes. It was very good and I decided I would definitely make it again. Then I dreamed that I got up looking for leftovers because I wanted more of the chicken. Lol. I decided I had to try it again today using peanut butter...that’s a legit excuse, no? (I preferred the tahini). Now if I have another dream tonight, maybe I’ll try hummus and make falafelish chicken?

Ingenious recipe. This is really good with thighs. Everyone likes. Recipe needs salt, I add 1 teaspoon. I coat and dredge once. There isn't enough paste to dredge and coat 2xs. I fry until brown on both sides and finish in a 425 degree oven. If I try to finish in the fry pan, the coating gets burned.

used 1 tsp thyme 1 tsp tarragon 1 tsp black pepper in first dip with tahini and hlf onion used 1/2 tsp thyme, 1/2 tsp kosher salt half onion and peanut butter for 2nd paste both dips with garlic 2-3 clove carefully toss in flour beween each dip fried in canola oil

I had all kinds of fresh herbs--sage, tarragon, chives, basil, thyme, rosemary--so used all of them. I am gluten free, so used chickpea flour. Added gluten free panko, parmesan, homemade breadcrumbs and dry mustard to the coating. Cooked the chicken in peanut oil. Agree that oil temp must be very hot. Turned out great. Doubled the herb mix and served a little on the side and froze it for next time. Husband said, "nice," which along with "tasty" is his highest praise.

I followed the recipe to the T. Tahini mixture and flour immediately fell off the chicken. Should the directions include oil temp? Would that have made a difference?

This was so hard to make. The double coating of the batter, frying it coupled with burning it. I felt like I was fighting a war with chicken and losing. Not making again.

I've made Mark Bittman's 15-minute herb fried chicken twice, thinking I did something wrong in the first go-round. I didn't. First and foremost, dispense with the notion that it can be made in a quarter hour. If you do, you'll end up with semi-raw poultry. Once out of the frying pan, you'll need to bake it an additional 20 minutes or so at about 325 degrees Fahrenheit. This will also help to better bond the crust to the meat. The chicken also needs a light marinade prior to coating it.

Used boneless, skinless chicken breasts cut lengthwise into 2 3/4" thick fillets. Used peanut butter and chopped fresh tarragon and chives in the paste. Cooked the chicken breast 5 minutes per side. The chicken was spicy, moist and delicious. Served it on mashed potatoes with a side salad dressed with mustard vinaigrette.