How to roast crispy chicken

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

Our previous crispy chicken recipe was met with some confusion due to one of the main ingredients in the dish. Therefore, this time we will restrict ourselves to a simple and familiar list of components and share with you an unusual technique for roasting the most crispy chicken in the oven.

No matter how absurd frying in the oven may seem, in the end the bird resembles a roasted one. Inside, it is juicy and properly salted, and outside it has such a crust that the crunch during eating will be heard by everyone around.

Ingredients

3 tablespoons of salt;
6 chicken thighs;
2 tablespoons of butter;
½ cup flour.

At least 3 hours before cooking, dilute the salt in one and a half glasses of warm water and add the same amount of ice water to the solution. Cut off excess fat and skin from chicken.

Dip the prepared pieces into the brine and cover with about a glass of ice. Cover the container with the bird with foil and leave in the cold. After three hours of salting, the chicken will become not only evenly salted, but also more juicy and tender at the end of the frying.

You can limit yourself not only to the standard salt base. Add your favorite aromatic herbs and spices for a more pronounced flavor.

Remove each piece from the brine, pat dry and flour. Be sure to shake off any excess, otherwise the skin will come out rubbery due to the thick layer of breading.

Grease a baking sheet with butter, put your thighs on it with the skin down and send to an oven preheated to 200 degrees for 40 minutes. During this time, the skin will acquire a deep golden brown color. Once this happens, flip the bird over to the other side. Baking on the side of the skin can take up to an hour, depending on the size of the thighs.

After turning, the chicken is brought to readiness on the other side for no more than 15–20 minutes.