I stumbled across this foolproof recipe for perfectly cooked chicken thighs on The Kitchn one day and it changed the way I think about chicken FOREVER (that’s not hyperbole, that’s truth).
It switches up cooking methods (stovetop then the oven) so that the meat of the chicken is perfectly moist while the skin remains mouth-wateringly crunchy.
It also lets you get on with prepping sides like salads or veggies while the thighs finish in the oven.
Hubs and I give it a big thumbs up and five stars (sometimes we like to play recipe reviewer – he’s the bad cop, I’m the good one).
Perfect Crispy Chicken Thighs (serves 2)
- 2 bone-in, skin-on chicken thighs
- 2 tbsps bacon fat or lard
- 1/2 tbsp sea salt
- Pat the thighs dry then let sit until they reach room temperature. Sprinkle the skin liberally with the salt.
- Heat fat in a cast iron pan (or frying pan if you don’t have one) until hot.
- Add the thighs, skin side down, and fry on high for 2 minutes. Reduce the heat to medium and fry for a further 12 minutes. While the chicken is cooking, pre-heat the oven to 475.
- Remove the pan from the stovetop and transfer to the oven. Let the chicken bake for 13 minutes (still skin side down).
- Flip the chicken and cook for 5 more minutes. Serve.
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