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1
Place a wire rack over a sheet pan and set it aside. You'll transfer your just-fried chicken here. None of this paper-towel stuff, please.
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2
Rinse the chicken thighs and pat them dry. Set aside on a plate.
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3
Combine the PB2, the Wondra, the salt, and the ground red pepper in a mixing bowl. Stir to mix all ingredients very evenly.
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4
In a small saute pan, add the grapeseed oil. Raise heat to medium, and allow the oil to develop a look similar to the haze on a highway on a hot, steamy day. You know that look. It's a bendy swirl.
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5
Now, lower the flame to medium-low. That should hold the heat steady (though you may have to teeter between low and medium-low, depending on the reliability of your stove and the thickness of your pan's bottom).
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6
Sprinkle a tiny pinch of the flour mixture into the oil. If it sizzles, start cooking.
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7
Dredge the thighs in the PB2 mixture, one by one, before adding to the pan. Be sure to cook only one or two thighs at a time, otherwise you'll crowd the pan, cool down the oil too quickly, and end up with soggy chicken. No one wants that.
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8
Cook for 4 minutes on each side. Then, using spring-loaded tongs, transfer the fully cooked chicken thighs to the elevated wire rack.
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9
Rest for 5 minutes before slicing, and then serve with Pan-Charred Green Beans with Tarragon.
