BETTER THAN FRIED (GASP) CHICKEN THIGHS

APP, ENTREE, SIDE DISH, DESSERT?
Entree, Side dish
RELATED DISHES
Kale Salad with Creamy Pistachio Dressing
FEEDS HOW MANY?
4
TIME COMMITMENT?
~1 hour
FAST, WEEKNIGHT, WEEKEND?
Weeknight
STAIRMETER?
Just need chicken and salt–easy!
EQUIPMENT NEEDED?
Heavy skillet
WHO I MADE IT FOR?
5/10/15: I made this for Ashley Deck and Amanda after reading it on Food52’s Genius Recipes. I know it’s somewhat blasphemous for me, lover of all things chicken-tender related, to blast the fried method; this is SO much better. First of all, it’s cleaner–you don’t need flour or eggs or anything else to make a batter, you don’t need a ton of oil. You just need bone-in, skin on chicken thighs, salt and a tablespoon of olive oil. Seriously, that’s it. The Genius Recipes recipe calls for lemon, I didn’t have any and didn’t suffer because of it. I served this over the Kale Salad with Pistachio dressing and it was the best pairing I’ve ever made.

INGREDIENTS
Bone-in, skin on chicken thighs (8, around 3 lbs)
Olive oil
Salt
Pepper

DIRECTIONS

  1. Put ~1 tablespoon of olive oil in skillet over medium heat. Season chicken thighs liberally with salt and pepper. Place chicken thighs skin side down on skillet and cook them WITHOUT MOVING THEM for 15-30 mins until skin is evenly cripsy. Adjust heat to lower if necessary. (I cooked mine for 30 minutes) Flip and cook for an additional 15 mins until meat is cooked through. Serve immediately.

BOTTOM LINE: I’m actually salivating thinking about this dish. SO easy, SO reliable, SO good.

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