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Fried Chicken with Vine-Ripened Tomato Salad

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!

Everyday Food, June Early Summer 2007 http://www.marthastewart.com/315335/fried-chicken-with-vine-ripened-tomato-s
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  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 1

Ingredients

    • 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

Directions

  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 Note

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

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