NOTE: THIS IS HIGHLY UNSCIENTIFIC AND HAS HAD NO CONTROLLED EXPERIMENTS TO VERIFY UNALLOYED SUCCESS. After 14 years, I finally learned my husbands secret to perfect crispy chicken thighs (at least the way our daughter likes them). Richly salt and pepper the chicken parts. Heat 2 tablespoons of sunflower oil in a deep cast-iron skillet. Beautifully brown the chicken on both sides (use a spatter guard FYI), so you end with the skin side up. Then CAREFULLY pour around the chicken two cups (more or less) of water and one cup of apple-cider vinegar (more or less, to taste). Loosely cover the skillet, so steam escapes, and let chicken cook until the liquid has largely evaporated. NOTE: Urban asked a question re crispiness. It is crispy enough, to me, but not in the crackly traditional way. The result, in this method at least, is that the skin is crispy-ish, since it was not submerged in liquid. I thought adding the water sounded odd but Matthew assured me. And Catherine said it was just the way she likes it. But does it qualify as fried?
Posted on: Mon, 02 Jun 2014 13:29:18 +0000
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