SALT AND PEPPER CHICKEN THIGHS

Salt and Pepper Chicken Thighs image

Number Of Ingredients 7

4 pieces Bone-in, Skin-on chicken thighs
2 teaspoons Salt
.5 teaspoons Black Pepper
.5 cups Buttermilk (or plain-whole milk yogurt)
.75 cups All-purpose flour
.5 cups Neutral oil
1 wedges Lemon Wedges

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.