I am a fan of Michael Ruhlman in general, so I am happy to recommend this recipe of his: Pan-Fried Chicken Thighs. Three comments:
- This recipe is dead simple, but it delivers alot of flavour
- It smartly replaces boneless chicken breasts, which are overpriced and underflavoured, with chicken thighs, which are just the opposite. (BTW, you could easily replace chicken thighs with turkey thighs if they are on sale. Just make sure you flatten them to roughly the same thickness as you see here.)
- It replaces buttermilk (which often just goes to waste and takes up room in my fridge) for a more common yet better set of ingredients.
Ruhlman keeps it simple here, but you could easily add dry flavourings (i.e. herbs and spices) to the flour, or wet flavouring (e.g., hot sauces) to the dairy mix. Once you start doing that, you can vary this recipe in all kinds of ways.