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Fried Herbed Chicken


Fried Herbed Chickenwith Apple-Cabbage Coleslaw

Cook Time45 mins

This chicken dish from Mark Bittman takes little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in a tahini paste, dredged in flour and fried in just a small amount of oil. The apple slaw adds a sweet crunch.Interested in the New York Times Cooking Meal Plan? Click here to learn more.

Family Friendly
New York Times

Recipe byNew York Times


Suggested Pairings

Pinot Grigio



  • Mayonnaise
  • Honey
  • Roasted Pecan Halves
  • Tahini Paste
  • All Purpose Flour
  • Chicken Thighs
  • Granny Smith Apple
  • Garlic Cloves
  • Fresh Parsley
  • Tarragon
  • Fresh Thyme
  • Lemon
  • Yellow Onion
  • Coleslaw Mix

From Your Kitchen

  • Extra Ingredients
  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil
  • Equipment
  • 2 Medium Bowls
  • Food Processor
  • Large 3-inch Deep Sauté Pan


  • Tree Nut
  • Egg
  • Wheat

Nutrition Facts

  • Nutrition Facts

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