Salt-and-Pepper Chicken Thighs with Herby Tomato Salad
by Mary-Frances Heck
summerdinnerquick
Yield: 2Total: 25 mins
Ingredients
You have 2 of 10
produce
- ✓1lemon(cut into wedges)
- ○2 cupscherry tomatoes(halved)
- ✓1 smallshallot(thinly sliced)
- ○1 tablespoonoregano(chopped fresh)
protein
- ○4chicken thighs(bone-in, skin-on)
dairy
- ○1/2 cupbuttermilk
grain
- ○3/4 cupall-purpose flour((about 2 1/2 ounces))
pantry staple
- ○2 1/2 teaspoonskosher salt(divided)
- ·1/2 teaspoonblack pepper
- ○2 tablespoonsextra-virgin olive oil
- ○1/2 cupneutral oil(neutral (such as grapeseed or peanut oil))
Instructions
- Sprinkle chicken all over with 1 teaspoon salt and pepper. Place buttermilk in a shallow bowl; add chicken, and turn to coat. Place flour on a plate. Working with 1 piece at a time, lift chicken from bowl, letting excess buttermilk drip back into bowl. Dip chicken in flour to coat on both sides. Transfer coated chicken to a separate plate.
- Heat neutral oil in a large (10- to 12-inch) skillet over medium-high until oil is hot (about 350°F). Shake excess flour from chicken, and add chicken to oil (oil should come about two-thirds up the height of the chicken). Cook until exterior is golden brown and a meat thermometer inserted in chicken registers 165°F, about 6 minutes per side. Remove chicken from skillet using tongs, and transfer to a paper towel–lined plate or rack. Sprinkle evenly with 1 teaspoon salt; let rest 5 minutes.
- Meanwhile, toss together tomatoes, shallot, olive oil, oregano, and remaining 1/2 teaspoon salt in a medium bowl. Divide chicken thighs and tomato salad evenly between 2 plates; serve with lemon wedges.
My notes
Accompanied by an heirloom tomato salad, these super-crispy thighs are gorgeous paired with orange wines. Depending on the sweetness of the tomatoes, adjust the lemon juice to taste; late-summer, super-ripe tomatoes may require a bit more acid. This recipe can also be prepared with 4 (4-ounce) bone-in lamb chops; cook 4 minutes per side for medium-rare.