Super Crispy Pan Fried Chicken
This is one amazing technique marrying one super easy recipe. The results? Super tasty!
Ingredients:
4 bone in skin on chicken thighs, or boneless skin on chicken thighs if you can find them.
2 tsp salt
1 tsp freshly ground black pepper
1 tsp turmeric powder
1 tsp chili powder
Method:
In a medium size bowl, place chicken thighs and all seasoning together and mix well. I suggest use a spoon, or wear a glove to mix by hand. Turmeric tend to stain absolutely everything. Set chicken aside for about 20 minutes to marinade.
In a heavy bottom pan, heat up 1 TBSP vegetable oil, place chicken thighs skin side down into the pan. Cover chicken with a piece of parchment paper and place a smaller heavy pan on top. Or add some weight into a smaller pan to weigh the chicken thighs down. This way, the skin will be completely in contact with the hot pan to help crisp up the skin.
Keep the heat on medium and let chicken thigh cook for about 15 minutes bone in, or 12 minutes boneless. Remove smaller pan and parchment paper, flip chicken thighs over and continue cooking another 15 or 12 minutes until chicken is fully cooked through.
Dish up and serve. You won’t believe how crispy the skin is!
