Confession: I’ve been wanting to share this recipe for a long time, but it wasn’t pretty enough. Just try to make fried chicken look appealing without a food stylist and studio lighting. If you succeed, let me know!
Let’s not let looks get in the way of substance because this, my friends, is a recipe you need to know…especially with Super Bowl, ski lodge lunch and après ski snack season upon us. (It will be equally useful for summer picnics, but we’re staying on message. And PS, see some Super Bowl recipe ideas way below.)
This recipe, by way of Food52, takes totally simple ingredients, and only asks that you adhere to an equally simple but all-important method:
You brine it, you pat it, you coat it, you shake it hard and you bake it…in a hot oven on a hot roasting pan glistening with just enough melted butter. Oh, and you flip it. Because, you know, “chestnut golden brown” on only one side is just mean.
My chicken took longer than 40 minutes for the first side to brown up, so use your good judgment on that. AND for max browning and crispiness be sure to use a metal roasting pan or rimmed baking sheet that gives each piece of chicken its space. I did some test pieces in a ceramic baking dish and they were not A-Team material.
This totally passed the man test, the boy test, the boy-man test, the leftover test, the hot from the oven and cold from the fridge test, and the straight outta Tupperware in the lodge test. Be beautiful inside and out: Make this chicken!
Serves 4, or 3 big eaters
- 3 tablespoons sea salt (divided, plus more for serving)
- 8 bone-in, skin-on chicken thighs (as good as you can get)
- 2 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon coarsely ground black pepper (plus more for serving)
- Optional: grated Parmesan cheese and grated fresh lemon zest (I have not yet tried this variation but it looks awesome)
- In the morning, combine 2 tablespoons salt and about a cup of warm water in a large bowl or container. Stir to dissolve the salt. Trim the chicken of excess skin and fat. Add the chicken to the bowl. Cover with very cold water and add a tray of ice cubes. Swish around with your hand to disperse them. Chill in the refrigerator until dinner time.
- Preheat your oven to 400°F (200°C). Remove the chicken from the fridge and pat dry completely with paper towels (you can lay them on a clean dish towel to get off a lot of the moisture). Put the butter in a roasting pan large enough to fit the chicken in one layer (if you crowd them, they will stew vs. crisp). Place the pan in the oven. In a 1-gallon freezer bag, pour in the flour, remaining 1 tablespoon salt and pepper (along with the parm and lemon zest if you are using.) Give it a good shake. Add the chicken pieces two at a time and shake them until thoroughly coated. As you lift them out of the bag, shake them off vigorously. This is vital. You do not want a gummy coating. Line them up on a plate, and repeat with the rest.
- Lay the chicken pieces in the roasting pan, skin side down, and oven-fry until a chestnut brown and crisp on the bottom, about 40 minutes (sometimes it takes as long as an hour). Don’t flip them until this happens. Use a thin spatula to scrape them up off the pan and turn them; cook the other side until the bottom is browned, which will take less time, around 20 minutes. Remove the pieces from the oven as they finish cooking, and place on a plate lined with paper towels. Just before serving, grind fresh pepper over top and sprinkle lightly with sea salt.
SUPER BOWL BONUS
And speaking of the Super Bowl…If you need some ideas for how to prep for your couch or wherever you are headed, you might want to consider Crock Pot Chicken Taco Chili (so easy and feeds a crowd), Peoples Choice Corn Bread (not so easy but so worth it. You WILL be the halftime star). Game Day Wings, because, WINGS, Buffalo Chicken Meatballs because HOT SAUCE and potato bites because TATERZZZ! For some healthy snacking get your Hail Mary Coconut, your Nootch Popcorn and your Party Time Hummus on. Have a great weekend all!