So technically this chicken is fried, but it’s not deep fried and there is no added oil. Also, this recipe isn’t so much a recipe as it is a technique to give you the crispiest chicken without the breading process and scalding grease hazard of true fried chicken.
I’m going to go out on a limb and say this will be one of the best chicken recipes you’ll ever try. It’s pretty much perfect…cost effective, minimal ingredients, time efficient (literally all but 5 minutes of the cooking time is inactive) and insanely DELICIOUS.
Wait, what’s that? You dare not eat the fatty chicken skin? Well, the skin has only 50 more calories on a 12-ounce chicken thigh than it’s boring skinless counterpart, and the fat content is mostly monounsaturated…aka the “healthy fat” a la olive oil and avocados. You’re also melting a good bit of it off in this recipe because of the longer cooking time, lower heat method.
NOT-DEEP FRIED FRIED CHICKEN THIGHS
•bone-in, skin-on chicken thighs
***don’t you dare brine the chicken***
- Pre-heat cast-iron/heavy bottomed skillet over medium/medium-low heat. Sprinkle chicken with S&P on both sides. (Feel free to add any other spices you wish.)
- Place chicken skin side down in the skillet and let sizzle unmoved for 25-35 minutes depending on their thickness. If they appear to be browning too quickly, simply lower the heat and vice-versa. (Keep in mind it is VERY difficult to overcook bone-in chicken thighs, so you have lots of room for error.)
- You’ll know when the ‘lil guys are ready to be flipped when they easily release themselves from the pan and the skin is perfectly browned. Flip and cook for another 15 minutes or until cooked through (it will be opaque in color and the juice is clear).
- Top with lemon zest, a squeeze of lemon juice and chopped parsley.