Crisp Chicken Thighs With Pimento Cheese Grits
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. In a sturdy resealable plastic bag, combine the chicken and buttermilk and marinate in the refrigerator overnight
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.
Serve with Pimento cheese grits