Name: Crispy Chicken Thighs With Roasted Radishes
Total time: 45 min
Ingredients: 4 (8-oz.) bone-in, skin-on chicken thighs; 1 1/2 tsp. kosher salt, divided; 3/4 cup all-purpose flour; 1/2 tsp. black pepper, plus more for garnish; 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

Southern Living Crispy Chicken Thighs With Roasted Radishes — Photo:
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:

20 mins

Total Time:

45 mins

Servings:

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.