Alright. Disregard my previous negative sentiments towards chicken. This recipe has changed my mind. It’s not always boring and dry and in need of sauce or a little something extra. All you need is some crispy chicken skin and some juicy (dark) meat.
I know a lot of people think they prefer boneless skinless chicken, but in order to make this recipe, you need the chicken skin. Left to fry up in a hot pan, it gets nice and crispy and crackle-y and oh so delicious. But you will have to remove the thigh bone for even cooking– get your butcher to do it, if you’re lucky, or you can easily do it yourself with a pair of kitchen shears.
I got a little over-excited (or I was playing with the puppy…) during the frying phase, so my chicken here is a tad on the well-done side, but it was still crispy and delicious. If you have a splatter guard, this would be the time to use it.
4 bone-in skin-on chicken thighs
1 teaspoon kosher salt
1-2 tablespoons coconut oil (or other high temperature oil)
1-2 teaspoons of your favorite seasoning blend (see below)
“five spice” seasoning blend: (makes more than what you’ll need for this recipe)
1 1/2 teaspoons paprika
3/4 teaspoon ginger powder
3/4 teaspoon garlic powder
3/4 teaspoon white pepper
1 tablespoon salt
Dry the chicken with a paper towel and cut out the bone (use kitchen shears) making sure you don’t cut through the meat. Trim off any extra skin or fat if you want. Flatten the chicken with a meat pounder to ensure uniform cooking. Turn the chicken skin-side up and sprinkle with salt evenly. Heat a large cast iron skillet over medium-high heat. Heat the oil and place the chicken thighs skin-side down in the hot pan. Season the meat side with your favorite seasoning blend. Let the skin fry undisturbed for 7-10 minutes until crispy and golden brown, rotating the pan 90 degrees at the halfway point to evenly distribute the heat. Flip the chicken and cook for 3-4 more minutes until cooked through. Let rest for 5 minutes on a wire rack and slice before serving.