Lunch: Superfast Crispy Chicken Thighs Recipe | MyRecipes

Recipe by Hunter Lewis The skin is a treat. Here are four keys to making it crispy: First, pat the skin dry before you season it. Second, place the chicken, skin side down, in a heavy skillet over medium-high heat. Your pan may spit a little fat and smok

Ingredients

6 (6-ounce) bone-in, skin-on chicken thighs, trimmed of extra fat
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 tablespoon canola oil

Instructions

Preheat oven to 500 °. Meanwhile, place chicken thighs, skin side up, on a cutting board. Place plastic wrap over chicken; pound chicken to about 3/4-inch thickness using a meat mallet or small heavy skillet. Pat chicken skin dry with a paper towel. Sprinkle chicken evenly with salt, paprika, and pepper.
Heat a 12-inch cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan, skin side down; cook 8 minutes (let them be until the edges start to turn golden). Transfer hot pan to oven. Bake at 500 ° for 7 minutes. Turn chicken thighs over, and bake an additional 4 minutes or until chicken is done.

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