Who does not love Fried Chicken?! Now, my townhome is not the best with ventilation, so I cant go all out and deep fry. If I do, I will not get the smell of grease at all. If I move again, I will need to get a bigger kitchen or better ventilation. It’s great when I’m baking (the few times I do), but not for everything else. So this is my way of getting super crispy fried chicken. I use my cast iron, pan fry the chicken and then finish it off in the oven at a high temperature
What do you need:
- 6 skin on chicken thighs
- Salt and freshly ground pepper to taste
- Peanut oil.
- 425 degree oven
How to make it.
- Pour on a splash of peanut oil (enough for a thin layer in your cast iron)
- Preheat oven to 425
- Heat on medium high heat until really hot. While its heating up, pat your chicken super dry and season the skin side on with salt and pepper.
- Sear the chicken skin side down for 10 minutes. Season the other side of the chicken.
- After 10 minutes, wiggle them around and make sure they are Crisping up evenly.
- Flip chicken and cook for 5 minutes.
- Place the chicken in the Oven for 15-20 minutes. It depends on the oven. Cook until the chicken is cooked with an internal temperature of 165. This time, since I was cooking with cast iron, I took it out when it was 163, covered it with foil and it finished cooking while I was prepping some mashed potatoes.