Crisp Chicken Thighs with Peas and Carrots

Hugh Acheson serves his crispy pan-fried chicken with a quick and totally delicious hot-sauce butter on a bright, fun salad of peas and carrots.

  • Total Time:
  • Servings: 4
  • Time(Other): Plus 2 hours marinating

Related Video

More Videos
How to Make a Roasting Rack


  • Four 1/2-pound, bone-in chicken thighs with skin
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt, plus more for seasoning
  • Pinch of cayenne
  • Pinch of dry mustard powder
  • 1/2 cup vegetable shortening
  • 1 cup frozen peas
  • 3/4 pound bunch carrots with tops, tops reserved and carrots thinly sliced on the bias
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup small mint leaves
  • 2 tablespoons cider vinegar
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons Louisiana-style hot sauce, such as Tabasco

How to make this recipe

  1. In a sturdy resealable plastic bag, combine the chicken and buttermilk and marinate in the refrigerator for 2 hours.

  2. Preheat the oven to 425°. Place the flour in a large bowl. In a small bowl, stir the 1 teaspoon of salt with the cayenne and mustard powder. Remove the chicken from the marinade, letting the excess drip off, and transfer the chicken to a large plate. Season the chicken all over with the salt mixture.

  3. Set a rack over a baking sheet. In a large cast-iron skillet, heat the shortening until it shimmers. Dredge the chicken in the flour, then fry over moderately high heat, turning, until deep golden, 7 to 8 minutes. Transfer the chicken to the rack and bake for about 25 minutes, until crispy and the juices run clear when a thigh is pierced.

  4. Meanwhile, in a small saucepan of boiling water, blanch the peas for 1 minute. Drain and cool under cold water. Drain well and transfer to a medium bowl. Add the carrots, lemon juice, olive oil and mint. Chop enough carrot tops to make 1/3 cup and add to the bowl. Season with salt and toss to coat.

  5. In the saucepan, bring the vinegar to a simmer. Reduce the heat to low and whisk in the butter, one cube at a time, until incorporated. Whisk in the hot sauce and remove from the heat. Transfer the vegetables to a platter, top with the chicken and serve the buttery hot sauce on the side.

Suggested Pairing

Minerally Sauvignon Blanc.

Contributed By Photo © John Kernick Published May 2014

507130 recipes/crisp-chicken-thighs-peas-and-carrots 2014-04-08T00:21:10+00:00 Hugh Acheson american|southern-soul-food|4|staff-favorite|weeknight-dinner may-2014 recipes,crisp-chicken-thighs-peas-and-carrots 507130

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5