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PAN-FRIED CHICKEN THIGHS

Course Main Course

Ingredients
  

  • 4 to 6 boneless, skinless chicken thighs
  • salt to taste
  • 2 cups flour
  • 2 tablespoons black pepper
  • ½ cup milk (or as needed)
  • ½ cup Greek yogurt
  • vegetable oil as needed

Instructions
 

  • Preheat your oven to 250˚F.
  • Season the chicken thighs with salt.
  • Combine the flour and pepper in a bowl and stir to distribute the pepper.
  • Whisk the milk into the yogurt until you have a smooth, viscous liquid, about the consistency of the fake buttermilk sold in stores.
  • Dip each thigh in the flour mixture, then into the yogurt mixture, then into the flour mixture again.
  • Heat about a quarter inch of oil in a skillet over high heat. When the oil is very hot (just before smoking), lay the chicken pieces in. When they are nicely browned on one side, two or three minutes, flip them. When they are uniformly browned, drain the oil from the skillet (keeping the chicken pieces in the skillet), and put the skillet in the oven for up to 30 minutes while you finish the side dishes (last night, a weeknight, it was mashed potatoes and green beans for us).