SALT AND PEPPER CHICKEN THIGHS
Steps:
- Sprinkle chicken all over with 1 teaspoon salt and pepper. Place buttermilk in a shallow bowl; add chicken, and turn to coat. Place four on a plate. Working with one piece at a time, lift chicken from bowl, letting excess buttermilk drip back to bowl. Dip chicken in flour to coat both sides. Transfer coated chicken to a separate plate.
- Heat neutral oil in a large skillet over medium-high until oil is hot (about 350°). 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 says 165°F. About 6 minutes per side. Remove chicken with tongs and transfer to a paper towel-lined plate. Sprinkle evenly with 1 tsp. salt. Let rest 5 minutes.
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