In a medium bowl, combine flour, salt and pepper. Roll the chicken in the flour mixture, thoroughly coating all sides.
Melt the butter with the oil in a medium size pan, add the chicken and fry until golden on all sides. Remove, then set aside. Add the onion into the pan then fry until golden-brown. Return the chicken to the pan, then and add the beer; bring to a gentle simmer then cover with a lid. Cook evenly by turning the pieces occasionally. Cook for 30-40 minutes until the chicken is completely cooked and tender.
Mix in the FUD Crema Dip and parsley. Increase the heat and cook a few more minutes until all the pan juices slightly thicken. Serve with rice and sautéed vegetables.