I love the taste of crispy fried chicken skin, but hate dealing with the oily mess of deep-frying. This easy recipe gives you the taste of fried chicken without all the mess.
Remove these ads by
Signing UpStep 1: Tools and ingredients
Ingredients:
8-12 Chicken thighs, bone and skin intact (cheaper and tastier than boneless skinless chicken breasts)
1/4 cup flour or cornstarch
3 Tablespoons chili powder (or cayenne, or paprika - mix and match for spice and flavor)
1/2 teaspoon salt
1 Tablespoon butter
Tools:
Heavy pan (cast iron is lovely, but anything will do)
Oven-proof rectangular pan (broiler pans drain oil well, but a casserole dish will do too)
tongs
splatter screen (optional)
8-12 Chicken thighs, bone and skin intact (cheaper and tastier than boneless skinless chicken breasts)
1/4 cup flour or cornstarch
3 Tablespoons chili powder (or cayenne, or paprika - mix and match for spice and flavor)
1/2 teaspoon salt
1 Tablespoon butter
Tools:
Heavy pan (cast iron is lovely, but anything will do)
Oven-proof rectangular pan (broiler pans drain oil well, but a casserole dish will do too)
tongs
splatter screen (optional)
Flag this comment as:
Not NiceInappropriateSpam
Visit Our Store »
Go Pro Today »
