|Crispy Chicken Thighs|
My favorite part of the good ol chicken is the thigh. Unless you can count the skin when it's crispy. The oyster if that was a choice. But for simplicity's sake, the thigh is my favorite. I've always been a dark meat girl. This crispy chicken combines both crispy skin and juicy dark meat. I buy the thighs on the bone. It's easy to de-bone them with kitchen shears or a boning knife. I save the bones, as shown in this post for chicken stock. After I process them I flash freeze so that I can pull out a certain number of pieces for soups, grilling, broiling, or my favorite way to have them is these is crisped up in a cast iron skillet as shown above.
|Simply seasoning these toss them in a cast iron to crisp them up.|
There isn't that many ingredients in this, just use your favorite seasonings. Change it up depending on the rest of your meal. Asian, Mexican, Italian, Greek, spicy, mild. Whatever you like. Just not too many leafy seasonings that burn easily. I use the same method as I do for this Crispy Duck Gaeng Phet. Cold skillet, skin down. It's so simple you can't mess it up.
Crispy Chicken Thighs
Boneless chicken thighs
- Rub the seasoning all over the chicken thighs.
- Place them in a cold cast iron skillet skin side down, be careful not to crowd the pan. (A heavy bottom skillet will work also.)
- Turn the heat on to medium high. Leave the heat in the pan and let the chicken start to render fat and cook.
- Cook the chicken half way through with OUT turning or moving the duck.
- Once the chicken is cooked half way turn it over and cook the other side.
- Repeat with remaining chicken. Pouring off rendered fat as needed.
Fajita- omit the corn starch
Curry- curry powder, turmeric, ground coriander seed, cayenne pepper, salt, pepper
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