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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!

Source: Everyday Food, June 2007
Total Time Prep Servings



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.

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How would you rate this recipe?
  • 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

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