Crispy Chicken Thighs with Buttermilk Caesar Slaw (Chicken Under a Brick)
Crispy, crackly, chicken thighs with cool and creamy buttermilk caesar slaw... this crowd-pleasing recipe is destined for you weeknight dinner rotation!
Crispy Chicken Thighs
- 8 chicken thighs bone-in, skin on
- kosher salt
- 3 tbsp neutral oil
- ¼ c buttermilk
- ¼ c mayonnaise
- ¼ c grated parmesan cheese plus more for serving
- 2 tbsp dijon mustard
- 2 cloves garlic
- juice from ½ a lemon
- 2 anchovy filets optional
- freshly cracked black pepper
- 3 heaping cups roughly chopped Napa cabbage about ½ a head of cabbage
- 1 head radicchio roughly chopped
- 1 bunch broccolini roughly chopped
Place the chicken thighs skin side down on a cutting board. Using a small, sharp knife cut straight down into flesh until the tip of the knife hits the bone. Lightly scrape the surface of the bone with short strokes cutting the meat away from bone on both sides until you can release it from the flesh. Discard the bones or save them in the freezer to add to chicken stock. If you're having any trouble check out this tutorial by The Woks of Life.
Pat the chicken dry with paper towels then season on both sides with salt and pepper. Place a large skillet over medium heat. Add the oil to the pan, followed by the chicken skin side down. Wrap a cast iron pan in foil and place it on top of the chicken to weigh it down.
Cook the chicken for 10-15 minutes, checking halfway through to make sure the skin isn't getting too dark, reduce the heat if needed. Once the skin is nice and golden brown, remove the cast iron pan and flip the chicken over to finish cooking on the other side, just 1-2 minutes.
Serve the chicken with a heaping serving of buttermilk caesar slaw!
Place all of the dressing ingredients in a blender and blend until smooth and creamy. Taste and season with salt and pepper as needed.
Just before serving toss the dressing with the cabbage, radicchio and broccolini. Season with salt, top with extra grated parmesan cheese and freshly cracked black pepper.
Storing and Re-heating Leftovers:
- Leftover chicken can be stored covered, in the refrigerator for up to 5 days. Reheat skin side down in a cast iron pan to re-crisp the skin.
- Buttermilk Caesar Slaw will stay fresh for 24 hours in the refrigerator.
Calories: 765kcal | Carbohydrates: 9g | Protein: 43g | Fat: 62g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 532mg | Potassium: 735mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1042IU | Vitamin C: 45mg | Calcium: 161mg | Iron: 3mg