Categories: Meals
Ingredients
- 24 ounce Chicken Thighs
- 1 cup Panko
- 2 teaspoon Paprika
- 2 teaspoon Garlic Powder
- 2 Corn on the Cob
- 4 tablespoon Sour Cream
- 4 Persian Cucumber
- 4 ounce Grape Tomatoes
- 4 tablespoon White Wine Vinegar
- 2 Lemon
- 1/4 ounce Chives
- 2 tablespoon Butter
- 2 tablespoon Olive Oil
- Salt
- Pepper
Directions
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Wash and dry all produce. Preheat the oven to 400 degrees. Shuck and cut the corn kernels off the cob. Thinly slice the cucumbers. Halve the tomatoes. Thinly slice the chives. Cut the lemon into wedges.
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Toss the cucumbers, tomatoes, vinegar, 1 Tablespoon chives, and a large drizzle of olive oil together in a medium bowl. Season with salt and pepper.
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In a large bowl, combine the panko, paprika, garlic powder, and a large pinch of salt and pepper. Place the chicken in a medium bowl with 2 Tablespoons sour cream and a large pinch of salt and pepper. Turn to thoroughly coat. Press each chicken thigh into the panko mixture. Set aside.
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Cook the chicken: Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Once hot, add the chicken. (TIP: If you don’t have an ovenproof pan, transfer the chicken to a baking sheet after browning each side.) Cook 3-4 minutes per side, until golden brown but not yet cooked through. Reduce the heat if the chicken is browning too quickly. Transfer the pan to the oven to finish cooking, about 8 minutes.
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Cook the corn: Meanwhile, brown 1 Tablespoon butter in a large pan over medium heat. Once melted, add the corn. Cook, tossing, for 3-4 minutes, until the corn is golden and the butter is browned and fragrant. Season with salt and pepper.
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Plate and serve: Serve the crispy chicken alongside the cucumber tomato salad and brown-butter corn. Squeeze the lemon wedges over the chicken and garnish with the remaining chives. Enjoy!