Crisp Chicken Thighs With Peas And Carrots

• Food & Wine
• Hugh Acheson
• 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 cup frozen peas
• 3/4 pound bunch carrots with tops, tops reserved and carrots thinly sliced on the bias
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 cup small mint leaves
• 2 tablespoons cider vinegar
• 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons Louisiana-style hot sauce, such as Tabasco

1. 1. In a sturdy resealable plastic bag, combine the chicken and buttermilk and marinate in the refrigerator for 2 hours.
2. 2. Preheat the oven to 425u0b0. 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. 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.
4. 4. Meanwhile, in a small saucepan of boiling water, blanch the peas for 1 minute. Drain and cool under cold water. Drain well and transfer to a medium bowl. Add the carrots, lemon juice, olive oil and mint. Chop enough carrot tops to make 1/3 cup and add to the bowl. Season with salt and toss to coat.
5. 5. In the saucepan, bring the vinegar to a simmer. Reduce the heat to low and whisk in the butter, one cube at a time, until incorporated. Whisk in the hot sauce and remove from the heat. Transfer the vegetables to a platter, top with the chicken and serve the buttery hot sauce on the side.

wine, acheson, chicken, buttermilk, flour, kosher salt, cayenne, mustard powder, vegetable shortening, frozen peas, carrots, lemon juice, extravirgin olive oil, mint leaves, cider vinegar, cold unsalted butter, hot sauce

Taken from www.epicurious.com/recipes/member/views/crisp-chicken-thighs-with-peas-and-carrots-52831291 (may not work)