Georgia Peanut-Fried Chicken

1. 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.

2. 2

   Rinse the chicken thighs and pat them dry. Set aside on a plate.

3. 3

   Combine the PB2, the Wondra, the salt, and the ground red pepper in a mixing bowl. Stir to mix all ingredients very evenly.

4. 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.

5. 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).

6. 6

   Sprinkle a tiny pinch of the flour mixture into the oil. If it sizzles, start cooking.

7. 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.

8. 8

   Cook for 4 minutes on each side. Then, using spring-loaded tongs, transfer the fully cooked chicken thighs to the elevated wire rack.

9. 9

   Rest for 5 minutes before slicing, and then serve with Pan-Charred Green Beans with Tarragon.

* Per serving · 4 servings · Values may vary.