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Under 30 Minutes

Fried Chicken with Vine-Ripened Tomato Salad


Our ingenious no-batter, no-spatter method skips the deep fryer and calls for a skillet and just a bit of oil. Indulge in the ease of it!

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, June 2007


  • 1 tablespoon all-purpose flour
  • Coarse salt and ground pepper
  • 2 skin-on chicken thighs (4 to 5 ounces each)
  • 2 tablespoons olive oil
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons finely-chopped fresh parsley
  • 1 small vine-ripened tomato, sliced


  1. Place flour in a shallow bowl; season with salt and pepper. Dredge chicken in flour, shaking off excess.

  2. In a medium skillet, heat 1 tablespoon oil over medium-low. Add chicken, skin side down. Cook until skin is browned, 8 to 10 minutes. Turn over, and continue to cook, 8 to 10 minutes more.

  3. Meanwhile, in a small bowl, whisk together vinegar and remaining tablespoon oil. Add parsley, and season with salt and pepper; drizzle dressing over tomato. Serve with chicken.

Cook's Notes

For a crisp skin and succulent interior, cook chicken thighs over low, steady heat, and don't turn them over too soon.

Reviews Add a comment

  • Kathleenir
    1 JUL, 2008
    I have found that for the tomato salad substituting balsalmic vinegar for the wine vinegar and Basil for the parsley and adding some thinly sliced sweet onion makes for a wonderful tasting salad. An additional ingredient that gives this a new twist is a teaspoon of olive tapinade. Kathleen Revoy