POULTRY ESSENTIALS: CRISPY CHICKEN THIGHS

Poultry Essentials: Crispy Chicken Thighs image

This is a very easy recipe to make, and produces the crispest chicken thighs. I am using a two-heat method for making these thighs... High temp to crisp the skin, and then dropping it down a bit to finish the cooking. This method will give you crisp chicken with a juicy interior. In addition, I am brining these thighs. I consider this an optional step; however, it makes a big difference in the final results. If you have the time, you should do it. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 18

Ingredients

PLAN/PURCHASE
4 medium chicken thighs, bone-in, skin on
3 - 4 tablespoon(s) potato starch
- olive oil, extra virgin variety, for brushing
THE SPICE MIX
1/2 teaspoon(s) onion powder
1/2 teaspoon(s) dried oregano
1/2 teaspoon(s) dried parsley
1/2 teaspoon(s) dried basil
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) paprika
1/4 teaspoon(s) white pepper
1 pinch(es) cayenne pepper, or to taste
THE BRINE (OPTIONAL)
1/2 gallon filtered water
1/4 cup(s) kosher salt, fine grind
1/4 cup(s) granulated sugar
1/4 cup(s) tamari sauce, or liquid aminos

Steps:

PREP/PREPARE
If you are doing the optional brine, then add all the ingredients to the water, and whisk until the sugar and salt are completely dissolved. Add the chicken thighs, and place in the fridge for 3 - 4 hours. I like how the tamari flavors the chicken; however, if you are not too sure about it, just leave it out.
The reason I do not include any salt in the spice mix, is because I am brining the thighs. If you choose not to brine, then add about a teaspoon of salt, or to taste.
Gather your Ingredients (mise en place).
Combine all of the spice mixture ingredients into a small bowl, and reserve.
Take the chicken (after the brine), and pat dry. Then place on a plate or small sheet pan, and sprinkle with the potato starch.
Chef's Note: The purpose of the potato starch is to help dry out the skin. It will not impart any flavor of its own. You could use salt, or baking soda, but both of those methods make the chicken taste a bit too salty for my palate.
I like to remove the bone from the thighs before baking. The only reason for this is the final presentation; plus, without the bone, it makes it easier for my guests to slice. If you leave the bone in, no worries.
Stick them in the fridge, uncovered, for 2 - 3 hours.
Remove from the fridge, place on a parchment-lined rimmed baking sheet, fitted with a wire rack (if you have one). They should be skin-side up.
Lightly brush the skins with the olive oil.
Sprinkle with the reserved spice mixture, then let sit on the counter for 20 minutes.
Place a rack in the middle position, and preheat the oven to 425f (220c).
Add the chicken thighs to the oven, and bake for 15 minutes.
Lower the heat to 400f (205c), and cook until the internal temperature of the thighs reaches 165f (75c), about an additional 15 minutes.
PLATE/PRESENT
One of my favorite ways to serve these is on a plate of homemade pasta, and a nice spicy tomato sauce. But, how you serve them, is totally up to you.
Keep the faith, and keep cooking.