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Salt-and-Pepper Chicken Thighs with Herby Tomato Salad
25 mins
Yield: 2
Steps
- 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.
Originally published at foodandwine.com. Reproduced for personal collection.
