Crisp Chicken Thighs with Peas and Carrots

In a sturdy resealable plastic bag, combine the chicken and buttermilk and marinate in the refrigerator for 2 hours. Preheat the oven to 425 degrees F. Place the flour in a large bowl. In a small bowl, stir the 1 teaspoon of salt with the cayenne and mustard powder. Remove the chicken from the marinade, letting the excess drip off, and transfer the chicken to a large plate. Season the chicken all over with the salt mixture. Set a rack over a baking sheet. In a large cast-iron skillet, heat the shortening until it shimmers. Dredge the chicken in the flour, then fry over moderately high heat, turning, until deep golden, 7 to 8 minutes. Transfer the chicken to the rack and bake for about 25 minutes, until crispy and the juices run clear when a thigh is pierced. Meanwhile, in a small saucepan of boiling water, blanch the peas for 1 minute. Drain and cool under cold water. Drain well and transfer to a medium bowl. Add the carrots, lemon juice, olive oil, and mint. Chop enough carrot tops to make 1/3 cup and add to the bowl. Season with salt and toss to coat. In the saucepan, bring the vinegar to a simmer. Reduce the heat to low and whisk in the butter, one cube at a time, until incorporated. Whisk in the hot sauce and remove from the heat. Transfer the vegetables to a platter, top with the chicken and serve the buttery hot sauce on the side. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.