Crispy Chicken Thighs

🥘 Ingredients

• Persian cucumber
  4 unit
• butter
  2 tbsp
• chicken thighs
  24 oz
• chives
  0 oz
• corn on the cob
  2 unit
• fry seasoning
  2 tbsp
• grape tomatoes
  4 oz
• lemon
  2 unit
• olive oil
  2.667 tbsp
• panko breadcrumbs
  1 c
• pepper
• salt
• sour cream
  4 tbsp

🍳 Cookware

• medium bowl
• large bowl
• medium bowl
• large pan
• large pan

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut kernels from corn on the cob . Slice Persian cucumber into thin rounds. Halve grape tomatoes lengthwise. Thinly slice chives . Cut lemon into wedges.

   corn on the cob: 2 unit, Persian cucumber: 4 unit, grape tomatoes: 4 oz, chives: 0 oz, lemon: 2 unit
2. 

   2

   Place cucumbers in, tomatoes, 1 tbsp chives, and a large drizzle of olive oil in a medium bowl and toss to combine. Season with salt and pepper . Set aside.

   olive oil: 2.667 tbsp, salt, pepper
3. 

   3

   Combine panko breadcrumbs , fry seasoning , and a large pinch of salt and pepper in a large bowl . In another medium bowl , toss chicken thighs with sour cream and a large pinch of salt and pepper, coating all over. Press chicken into panko mixture, coating all over in crumbs.

   panko breadcrumbs: 1 c, fry seasoning: 2 tbsp, chicken thighs: 24 oz, sour cream: 4 tbsp
4. 

   4

   Heat a large drizzle of olive oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add chicken and cook until crust is browned, 3-4 minutes per side. (TIP: Lower heat if crumbs brown too fast.) Transfer pan to oven and roast chicken until no longer pink in center, about ⏱️ 8 minutes . (Transfer chicken to a baking dish first if your pan isn't ovenproof.)
5. 

   5

   Meanwhile, melt butter in another large pan over medium heat. Add corn and cook, tossing, until kernels are a deep golden and butter is slightly browned and nutty-smelling. Season with a pinch of salt and pepper.

   butter: 2 tbsp
6. 

   6

   Divide corn, salad, and chicken between plates. Squeeze a bit of lemon over chicken. Garnish with remaining chives and serve with any remaining lemon on the side.