![Southern Living Crispy Chicken Thighs With Roasted Radishes](https://cdn.statically.io/img/www.southernliving.com/thmb/X55T5Iob2jJd6pLnIMLa02_qxFg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Southern-Living_27386_ST_-Spring-Mix_19565-76d041b1a5664365a34fbb4ef5ccdc02.jpg)
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Hey there fried chicken lovers—this speedy fried chicken recipe is a fun, springy way to enjoy one of your favorite Southern dishes.
Juicy, skin-on chicken thighs start off skin-side down in a cast-iron skillet with a little butter, which helps them get wonderfully crispy before they’re sent to the oven to finish cooking with a generous scatter of peppery spring radishes.
Buy fresh radishes with their greens if you can—they sauté up quickly in the flavorful chicken drippings and taste divine with a splash of vinegar and a little drizzle of local honey.
Ingredients
-
4 (8-oz.) bone-in, skin-on chicken thighs
-
1 1/2 tsp. kosher salt
-
3/4 cup all-purpose flour
-
1/2 tsp. black pepper
-
1 cup whole buttermilk
-
1 lb. radishes with greens
-
2 Tbsp. unsalted butter
-
1 Tbsp. olive oil
-
3 garlic cloves, smashed
-
2 tsp. apple cider vinegar
-
1 tsp. honey
-
1 tsp. chopped fresh oregano, plus more leaves for garnish
-
Flaky sea salt
Directions
Turnip the Volume
Not a radish fan? Prepare the recipe as directed, substituting 1 pound peeled baby turnips with greens. Halve or quarter any larger turnips, if needed.
-
Preheat oven to 425°F.
Sprinkle chicken thighs with 3/4 teaspoon of the salt. Whisk together flour, pepper, and 1/4 teaspoon of the salt in a shallow dish. Place buttermilk in a separate shallow dish.
Working with 1 piece at a time, dip chicken in buttermilk, turning to fully coat; place chicken in flour mixture, turning to coat. Transfer to a wire rack set inside a rimmed baking sheet, and set aside.
-
Cut greens from radishes; roughly chop greens, and cut radishes in half. Keep radishes and greens separate; set aside.
-
Melt butter in a 12-inch cast-iron skillet over medium-high; add oil. Add chicken thighs to skillet, skin side down; cook, undisturbed, until golden brown, about 5 minutes. Flip chicken thighs, and arrange radishes and garlic around chicken thighs; sprinkle with remaining 1/2 teaspoon salt.
Bake, uncovered, in preheated oven, stirring radishes and garlic halfway through bake time, until a thermometer inserted into thickest portion of chicken registers 165°F, 20 to 25 minutes.
-
Transfer chicken to a plate using a slotted spatula. Heat radish mixture in skillet over medium-high. Stir in chopped radish greens, vinegar, honey, and oregano; cook, stirring constantly, until greens are wilted, about 1 minute.
-
Return chicken to skillet, skin side up. Sprinkle with flaky sea salt, pepper, and oregano.