Crispy castiron chicken. Say that 5 times fast! I hadn’t tried this before but now that I did, I’m probably going to replace all of my fried chicken recipes with this. Probably. The thing is, it is so easy to execute that crispy skin while keeping a really juicy interior. And it’s done in 30-35 mins. And it isn’t fried which makes it healthier. So yea, no brainer.
Time: 35 mins
Ingredients:
- 6 bone in, skin on chicken thighs
- 1 tablespoon safflower oil (or any high heat oil)
- salt & pepper to taste
- 1 teaspoon cayenne pepper (optional)
Recipe:
- Get your castiron nice and hot on high heat. Yes, you need to use a castiron skillet for this process.
- Add the safflower oil & give it 1 min to get hot.
- Sprinkle salt & pepper on the chicken.
- Use tongs to place the chicken skin-side down into the castiron.
- Let it brown for 2-3 mins then turn the heat to medium. Leave it about 8 minutes.
- While the chicken is cooking on the stove, preheat your oven to 475.
- When the oven is preheated & the chicken is finished from the stove, place it into the oven. Leave the chicken skin-side down.
- Bake for 10 minutes then take the castiron out and use the tongs to flip each piece over so the skin is on top. It should be nice and golden brown.
- Place it back in the oven for another 3-4 minutes. This is just to ensure the other side is cooked through.
- Remove & serve! At this time you can sprinkle on that cayenne pepper if you want it to be spicy.
It is really tasty with a mixture of white vinegar, chili pepper (we used wiri wiri) and a little fresh ginger sprinkled on top.
Crunchy spicy goodness without the oily unhealthiness! Dark meat brined in Guyanese pepper sauce and half & half, then coated in a seasoned flour - panko mixture that smells so divine, you almost don't want to wait for it to full cook! Almost.
Time: 1 hour (plus time for the meat to brine)
Ingredients:
- 4-6 pieces of chicken meat, skin on, bone in (I used thighs & drumsticks)
- 1 cup half & half (regular milk will do)
- 1 tablespoon hot sauce (I used my uncle's homemade pepper sauce)
- 1 cup all purpose flour
- 2 tablespoons corn starch
- 1 cup panko bread crumbs
- 1 tablespoon Italian season
- 1 teaspoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon granulated garlic
- Salt & pepper to taste
- PAM spray
Recipe:
- Place the chicken in a freezer bag along with the half & half and the pepper sauce. Throw in a little salt if desired. Let brine for about 4-5 hours in the fridge.
- Mix the dry ingredients together in a pie plate or deep dish (for easy dipping). Add salt & pepper at this time too.
- Place a wire rack on a cookie sheet & spray with PAM so the chicken doesn't stick.
- Preheat the oven to 400F.
- Take each piece of chicken out one by one & dip it in the flour mixture, coating all sides. Place the chicken on the wire rack skin side DOWN.
- Spray the floured chicken pieces with PAM, then place in the oven to bake for 30 minutes.
- After 30 minutes, use tongs to flip the chicken over so the skin side is up. Bake for an additional 20 minutes. This allows the chicken to crisp on both sides, but most importantly the skin will be super crispy!
- I broiled mine for 1 minute after the 20 minutes was up, just because I like it super crunchy. You can just take it out after 20 minutes since the meat will be fully cooked.
- Sprinkle with cayenne pepper if you dare! And enjoy :)
Enjoy with my garlic smashed potatoes & homemade pickled mangoes!!
