4 (2 lbs.) large chicken thighs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
2 tablespoons vegetable oil. divided
1 1/4 cups buttermilk
4 bunches green onions, cut into 3″

Combine chicken, salt, pepper, and the flour on large plate; toss lightly
to coat. Heat 1 tablespoon oil in large skillet over high heat. Add
chicken and cook until golden on all sides, 5 to 8 minutes. Remove
chicken, discarding excess oil. Return skillet to heat and add buttermilk,
scraping pan with wooden spoon to loosen any brown bits. Add chicken, skin
side up. Reduce heat, cover, and simmer until chicken is tender and juices
run clear, 15 to 20 minutes. Meanwhile, heat remaining oil in another
skillet over high heat. Add green onions and toss to coat. Cook until
golden, 2 to 3 minutes. Season to taste. Transfer chicken and green onions
to warm serving platter. Pour remaining juices into blender and pulse
until smooth. Serve with chicken.