In a blender, combine garlic, onion, herbs and peanut butter. As you puree the mixture, slowly add just enough olive oil to make a thick and 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 0.5 cm deep olive oil in a skillet. When it's hot, fry chicken for about 4 mins each side, until well browned and cooked through. Garnish with lemon wedges.