Salt-And-Pepper Chicken Thighs with Herby Tomato Salad

• 4 bone-in, skin-on chicken thighs
• 2 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 1/2 cup buttermilk, plain whole-milk yogurt, or kefir
• 3/4 cup all-purpose flour (about 2 1/2 ounces)

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• 1/2 cup neutral oil (such as grapeseed or peanut oil)
• 2 cups cherry tomatoes, halved
• 1 small shallot, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh oregano or thyme
• 1 lemon, cut into wedges

Instructions Checklist

1. Sprinkle chicken all over with 1 teaspoon salt and pepper. Place buttermilk in a shallow bowl; add chicken, and turn to coat. Place flour on a plate. Working with 1 piece at a time, lift chicken from bowl, letting excess buttermilk drip back into bowl. Dip chicken in flour to coat on both sides. Transfer coated chicken to a separate plate.
2. Heat neutral oil in a large (10- to 12-inch) skillet over medium-high until oil is hot (about 350°F). Shake excess flour from chicken, and add chicken to oil (oil should come about two-thirds up the height of the chicken). Cook until exterior is golden brown and a meat thermometer inserted in chicken registers 165°F, about 6 minutes per side. Remove chicken from skillet using tongs, and transfer to a paper towel–lined plate or rack. Sprinkle evenly with 1 teaspoon salt; let rest 5 minutes.
3. Meanwhile, toss together tomatoes, shallot, olive oil, oregano, and remaining 1/2 teaspoon salt in a medium bowl. Divide chicken thighs and tomato salad evenly between 2 plates; serve with lemon wedges.