Crispy Chicken thighs Recipe
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Category: |
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Ingredients: |
Ingredients: Skin on, bone in chicken thighs thawed
2 per person or however many will fit in one layer of your frying or saute pan
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Directions: |
Directions:Season the skin side of the chicken thighs with salt and pepper (or a dry rub as desired).Place chicken thighs skin side down in one layer of a room temperature uncovered saute or frying pan. Place the frying pan on medium low heat and lower to simmer once the fat begins to render out of the skin. Continue to cook on a simmer until the majority of the fat is liquid and the skin is brown and crispy. Season the meat side of the thighs as desired. Turn the thighs over so the skin side is up and place the pan in a 325º C oven. and bake uncovered till the chicken is cooked. That is until a meat thermometer registers 165º C or the juices run clear when the chicken is pierced with the tip of a sharp knife. |
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Personal
Notes: |
Personal
Notes: This recipe requires patience as it is best when cooked slowly when you are making the skin crispy. If you do not have a saute pan that is safe to use on both the stove top and in the oven the chicken and fat can be transferred from a frying pan to an oven proof dish when they are ready to be turn to skin side up. Non stick pans work for this dish. If there is more fat than it takes to coat the pan when you are ready to put it into the oven remove the excess. How long it takes for the chicken to cook will depend on the size of the chicken thighs.
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