Prep (slice) shallots, garlic cloves, Fresno chile

Butterfly or pound chicken thighs. Season thighs with salt and pepper. In a shallow bowl, place flour and then thoroughly dredge chicken thighs

Heat a large cast-iron skillet over high until hot. Add a few big glugs of olive oil and heat until you see wisps of smoke.

Gently placed two thighs in the skillet, cook the chicken until deeply golden on the bottom 4 to 5 minutes. Flip and cook for two minutes longer then transfer to a plate brown side up and repeat with the remaining thighs, adding more oil when needed.

Reduce the heat to low and add 2 tablespoons unsalted butter, capers, the shallots, garlic, chili, and six mint sprigs. Seasoning with salt and pepper, and sauté, stirring, until the aromatics were softened, about three minutes. Add the corn and continue cooking for two minutes, until just softened.

Add one and a half cups, buttermilk, and adjust the heat as needed to maintain a brisk simmer. Cook, shaking the pan and stirring occasionally, until slightly reduced, but still quite saucy, 3 to 4 minutes. The buttermilk will split, and you’ll see small curds throughout the pan. That’s OK and good!

Cube the remaining 4 tablespoons butter, add to the pan, and continue cooking, the yearly shaking the pan as stir, until the butter is incorporated, about two minutes. The agitation of the pan will help create a thick emoji. Cut two lemons in half, divide the chicken among the plates, top with the pan sauce, and serve with plenty of fresh mint and lemon halves along squeezing