Easiest Crispy Fried Chicken

[Seldom]

Here's a very quick, easy, and delicious way of frying chicken thighs or 1/4s that have a very crispy, crunchy crust. No oil or coating is used with this recipe. All you need is that the thighs are bone-in and skin-on.

My photos are of chicken 1/4s and I've removed the leg bone but not the thigh bone, only cut around the top 1/2 so the meat will cook evenly. Just season the meat side and not the skin side.


Heat a non-stick skillet on med-low with NO OIL and when hot lay the thighs skin-side down and make sure you hear a sizzle. At the sizzle wiggle the thighs around to make sure they aren't sticking. Set the timer for 20 min and cover the pan. Lower heat to low/med-low just so they sizzle nicely. DO NOT FLIP chicken and DO NOT take the cover off until your time is up.

Cover comes off, they're done but I always stick'em with my insta-read thermometer to make sure.

The skin will be so crispy that you will be able to tap it with a fork or knife and it'll make a crack, crack sound. Very crispy but the meat is very moist!

Enjoy ;D ;D

[stickbowhntr]

Now that something I am going to have to try. I made Potato soup today and Rhodes Buns. Wish I had the time and place to make and let grow some Sourdough starter for some GREAT breads. Man , now I am hungry for Chicken...lol.. ;D

[maritimer]

Looks damn tasty ;D

[Seldom]

Jan 13, 2012 21:49:49 GMT -5 stickbowhntr said:

Now that something I am going to have to try. I made Potato soup today and Rhodes Buns. Wish I had the time and place to make and let grow some Sourdough starter for some GREAT breads. Man , now I am hungry for Chicken...lol.. ;D

If I could send you a couple tablespoons I would! The wife has to refresh ours so I can make bread Sunday.

[rhyla]

looks delicious!

[TRAPnHUNT]

Sounds great! If I go pheasant hunting tomorrow, I'll try this with the birds ;D
Thanks for the tip!

[patricimo54]

Looks great! I'll have to give it a try.

[trapperandhunter]

looks good

[fishleclair]

YUM!!!! Looks like a Fine meal for sure!

[Admin]

That looks awesome buddy.

I thinkin I need an early lunch

Karma to ya Mike. Thanks for sharing

[Seldom]

I took the photos specifically for my oldest son who does all the cooking in their house so that his boys would have "good" fried chicken instead of the barrel or frozen box chit!! The recipe is so easy and fast(20 min max) it'd be great for a week night supper for his family!

[Nutso]

Looks good. I have been watching my carbs for a while now, so I haven't been breading my chicken. This is a nice way to still have a crispy "coating".

[stomper]

Looks mighty fine. You say to flip the chicken. About when do you do this?

[Seldom]

Jan 14, 2012 17:38:42 GMT -5 Nutso said:

Looks good. I have been watching my carbs for a while now, so I haven't been breading my chicken. This is a nice way to still have a crispy "coating".

Absolutely Nutso!!! This is a Jacque Pepin recipe and we've been doing it for the past 4-5 years.

[Seldom]

Jan 14, 2012 17:57:48 GMT -5 stomper said:

Looks mighty fine. You say to flip the chicken. About when do you do this?

NO, NO, DO NOT FLIP!!!!! DO NOT ADD OIL!!!! Once it's in the pan and you've wiggled it around to ensure it isn't sticking, you never touch it until it's done! The chicken fries in it's own fat so the skin gets crisp! ;D ;D

[stickbowhntr]

[glow=red,2,300][/glow]I think this is where he got the FLIP HE CHICKEN MIKE ...maybe needs retyped? you said in 3rd paragraph.
Heat a non-stick skillet on med-low with NO OIL and when hot lay the thighs skin-side down and make sure you hear a sizzle. At the sizzle wiggle the thighs around to make sure they aren't sticking. Set the timer for 20 min and cover the pan. Lower heat to low/med-low just so they sizzle nicely. [glow=red,2,300]DO FLIP [/glow]chicken and DO NOT take the cover off until your time is up.

[Seldom]

Thanks Bill, it's fixed! ;D

[stickbowhntr]

Hey Mike you mentioned feeding the Sourdough, if I want to save it have you any suggestions to drying and saving for starter in the future? I got some several years ago and have a bit left from the original starter "California Gold rush" and I used a bit and save a bit. It was great but after about 6 mobnths just the wife and I lost time to keep it going. Now I want to activate the remaining stuff but fear loosing it forever. Any ideas how they may have saved this flakes for me? I got a sample from a guy on a homestead thread.He says it was actrive since that gold rush almost 2 century's ago.

[Seldom]

Jan 15, 2012 10:03:36 GMT -5 stickbowhntr said:

Hey Mike you mentioned feeding the Sourdough, if I want to save it have you any suggestions to drying and saving for starter in the future? I got some several years ago and have a bit left from the original starter "California Gold rush" and I used a bit and save a bit. It was great but after about 6 mobnths just the wife and I lost time to keep it going. Now I want to activate the remaining stuff but fear loosing it forever. Any ideas how they may have saved this flakes for me? I got a sample from a guy on a homestead thread.He says it was actrive since that gold rush almost 2 century's ago.

Nope, I have no idea once it's dried.

[stickbowhntr]

Jan 15, 2012 13:11:26 GMT -5 Seldom said:

Jan 15, 2012 10:03:36 GMT -5 stickbowhntr said:

Hey Mike you mentioned feeding the Sourdough, if I want to save it have you any suggestions to drying and saving for starter in the future? I got some several years ago and have a bit left from the original starter "California Gold rush" and I used a bit and save a bit. It was great but after about 6 mobnths just the wife and I lost time to keep it going. Now I want to activate the remaining stuff but fear loosing it forever. Any ideas how they may have saved this flakes for me? I got a sample from a guy on a homestead thread.He says it was actrive since that gold rush almost 2 century's ago.

Nope, I have no idea once it's dried.

The stuff he sent me was dried and I just activated it with some water and flour and it came to BE,.LOL...can I just let the stuff I have start and then pinch off some and let it dry I guess was my question to save for future as he must done something like that to send me some in envelope dry? IF it works, guess who'll be getting a PINCH.......

[Admin]

Yes the starter can be dried and then reactivated later on. I bought starter a long time ago from an Alaskan batch that was over 100 years old and this is the same batch that I sell from. I dehydrate it and sell it at shows.
Just reactivate it, feed it and when it grows you can dehydrate some and store it for later use. We have a starter growing all winter and cook loaves in the old crawford but usually taper off the bread baking when spring comes.

[stickbowhntr]

thanks JC - I was trying to do some research on it and looks like the same thing I was going to try [what you do].

[Seldom]

For those of you who tried this recipe but the skin didn't crisp you probably over-crowded the pan. Remove the lid if you have too much moisture at the end in order to get rid of the moisture and in a few minutes the skin will crisp! Over-crowding anything anytime when trying to crisp something is always a bad deal!

[ninedeer]

very yummy

[dennis78]

Looks good