Pan Fried Chicken in Olive Oil with Tomato, Pecan, Persimmon Succotash



  1. In a large bowl, whisk together the buttermilk, Spectrum Organic Virgin Coconut Oil, miso, and chili powder until well mixed. Add chicken thighs and cover, allowing to marinate at least 2 hours or up to overnight.
  2. In a large freezer bag, combine flour, panko, paprika, and garlic powder and shake to mix thoroughly. Then add marinated chicken thighs and shake until all pieces are evenly coated.
  3. In a large cast iron pan, add Spectrum Organic Extra Virgin Mediterranean Olive Oil¨ rosemary and half bulb of garlic and allow to heat. (Once the garlic begins to sizzle, the oil is ready.)
  4. Fry the chicken thighs on medium heat for 7 minutes per side until lightly browned.
  5. Remove chicken from the pan and allow to rest for 5 minutes.
  6. Turn the heat up to medium-high and fry chicken again for 3-4 minutes, or until golden brown and cooked through.
  7. Remove from pan and allow chicken to rest on a paper towel-lined plate or a drying rack.


  1. In a large pan over medium heat, sauté the bacon, garlic and onion in the Spectrum Organic Extra Virgin Olive Oil unrefined
  2. Allow to simmer and sweat for about 5 minutes.
  3. Add chopped pecans to the pan and sauté another minute.
  4. Add corn kernels and sauté for an additional 2 minutes.
  5. Add tomatoes and persimmons and cook until just beginning to blister.
  6. Remove mixture from heat and add in the basil, mint, and juice from one lime.
  7. Mix to combine and season with salt and pepper to taste.


  1. In a bowl, add all ingredients and toss to combine.

Assembly of Dish

  1. Spoon a couple heaping tablespoons of succotash onto plate or shallow bowl.
  2. Arrange one chicken thigh on top of the succotash.
  3. Garnish with 1 tbsp of the cucumber mixture.

Pan Fried Chicken in Olive Oil
Yield: Serves 4    Author:



  • 4 bone-in chicken thighs
  • 2 whole sprigs of fresh rosemary
  • ½ bulb of garlic
  • ½ cup Spectrum® Organic Extra Virgin Mediterranean Olive Oil

For the Marinade:

  • 1 cup buttermilk
  • 2 tbsp Spectrum® Organic Virgin Coconut Oil
  • 1 tbsp miso
  • 1 tbsp chili powder

For the Chicken Dredge:

  • 1 cup flour
  • 1 cup panko breadcrumbs
  • smoked paprika
  • 1 tsp garlic powder


  • 2 tomatoes, cubed
  • 6 pecans, toasted and roughly chopped
  • 2 persimmons, cubed (same size cubes as tomatoes)
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1/2 cup cooked corn kernels
  • 1/2 cup bacon chopped
  • 3 tbsp Spectrum® Organic Extra Virgin Olive Oil unrefined
  • 1 tbsp ripped basil
  • 1tbsp ripped mint
  • Juice of 1 lime


  • ½ cucumber, skinned and finely diced
  • 1 clove of black garlic, peeled and thinly sliced
  • 2 tbsp Spectrum® Avocado Oil
  • 1 tbsp soy sauce
  • Juice from 1 lime