JUICIEST BAKED CHICKEN THIGHS RECIPE
Best baked chicken thighs recipe is about to happen right here today! Tender, juicy chicken, coated in a bold, flavor-packed chicken rub, and quickly baked in a high-heated oven.
Provided by Suzy Karadsheh
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F.
- Season the chicken thighs with kosher salt on both sides and underneath the skins. Set aside briefly.
- Make the rub. In a small bowl or measuring cup, combine the rub ingredients. Whisk until everything is well-incorporated.
- Rub the chicken with the tomato rub on both sides, applying underneath the skins first.
- Prepare a 9" X 13" baking dish. Brush the bottom of the dish with extra virgin olive oil. Arrange most of the sliced onions on the bottom. Arrange the chicken on top of the onions. Now add the rest of the onions and the sliced tomatoes between the chicken thighs. Pour in about 1/4 cup of water from the sides of the baking dish.
- Bake in the middle of your heated rack for 40 minutes or so, then, for crispy colored skin, put it under the broiler for a couple of minutes (watch carefully).
Nutrition Facts : Calories 312.9 kcal, Carbohydrate 8.1 g, Protein 20.1 g, Fat 28.1 g, SaturatedFat 6.3 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 323.2 mg, Fiber 2 g, ServingSize 1 serving
MY ULTIMATE SUPER CRISPY FRIED CHICKEN RECIPE
My Ultimate Super Crispy Fried Chicken Recipe is made with a mix of flour and potato starch. The chicken stays juicy and flavorful and the batter never falls off the chicken so each bite is crispy to the end!
Provided by Joyce | Pups with Chopsticks
Categories Main
Time 1h25m
Number Of Ingredients 15
Steps:
- In a large bowl, combine all the brine ingredients.
- If you are using chicken legs, separate the drums from the thighs so that it becomes 8 pieces of chicken.
- Add the chicken to the brine and let it sit for a minimum of 4 hours in the fridge Bring it out of the fridge 1 hour before you are ready to deep fry so that the chicken can come to room temperature. This will help the chicken cook all the way through and it prevents the oil from dropping to a very low temperature when you deep fry it.
- In a large bowl, combine all the ingredients of the "Dry Mix" from the ingredient list. Reserve 1/2 cup of it aside to make the "Wet Mix" and set the rest aside for later.
- (Optional) If you want a more textured crispy batter, add 2-3 tablespoons of the brine or water into the 'dry mix' and work it into the mix with your fingers until you get a slightly clumpier and moist dry mix.
- Add the reserved 1/2 cup of dry mix into another bowl and add in the white vinegar and ice water and mix well until everything is combined. Set this aside
- When you are ready to batter the chicken, remove it from the brine and dry it out VERY WELL with paper towel
- One at a time put the chicken into the dry mix and coat it with a light dusting. Shake very well. You want a very light coating for the initial flouring only.
- Use a fork to re-mix the wet batter (it may have settled and separated)
- Dunk one piece of chicken quickly into the wet batter
- Quickly add the wet chicken piece back into the "Dry Mix" and completely cover the chicken in the mix.
- Use your hand and press the dry mix into the chicken. I like to give it a solid squeeze.
- Remove the chicken from the dry mix and vigorously shake off the flour to create the nooks and crannies.
- Remove the chicken from the dry mix and set it in a single layer on a plate.
- Do this for every piece of chicken.
- Fill a cast iron pan or deep fryer with oil and set the temperature to 350F (177C)
- Once the oil is hot (you can do a test if it's hot enough by sticking a wooden chopstick or wooden spoon into it to see if it bubbles) add in the chicken slowly. Do not overcrowd the pan, you don't want the oil temperature to drop. You may need to cook this in a few batches. I like to put about 2 pieces in per dutch oven.
- Cook the chicken for 18-20 minutes. (If you are using boneless chicken, cook it for 6-10 minutes instead)
- Once all the chicken has been fried, put it back in the oil and fry it for a second time for 1 minute. This will make the chicken extra crispy.
- Let it rest on a rack, newspaper or parchment paper for a few minutes before digging in. Enjoy!
Nutrition Facts : ServingSize 1 Piece of Chicken, Calories 350 kcal, Sodium 503 mg, Fat 18 g, Carbohydrate 29 g, Fiber 1 g, Protein 17 g
TRIPLE DIPPED FRIED CHICKEN
This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.
Provided by QUIRKYIQ
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
- Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
- Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 73.2 g, Cholesterol 167.9 mg, Fat 18.6 g, Fiber 3.2 g, Protein 42.4 g, SaturatedFat 5.2 g, Sodium 1840.1 mg, Sugar 0.4 g
WET AND DRY CHICKEN
Pat: In Memphis, barbecued meats are ordered either "dry" or "wet. "Dry" meats are coated with a dry spice rub before they're cooked, and often sprinkled with those seasonings when they come off the grill. "Wet" meats are slathered with barbecue sauce. Folks who crave a double dose of flavor, like me, order foods "wet and dry," meaning that the meat is sprinkled with dry rub before being cooked, then slathered with sauce afterward. This Memphis pit tradition has found its way into the repertoire of home cooks as well. The application of a dry rub works for meats cooked on the grill or, as our mothers are fond of doing, in the oven. In this recipe, we douse our chicken with a dry rub and then bake it in barbecue sauce. The result is moist, flavorful, falling-off-the-bone tender chicken. We serve this saucy chicken with steamed rice or hot buttered rolls to soak up all the tomatoey goodness, and the accompanying vegetables on the side. It's no wonder the Neely boys became so good with the grill when Momma was feeding us dishes like this from her kitchen oven.
Yield serves 6
Number Of Ingredients 10
Steps:
- Place the chicken in a 9 × 13-inch baking dish and sprinkle with Neely's Barbecue Seasoning and a generous amount of salt and pepper. Allow the chicken to marinate for at least 1 hour in the fridge, or, better yet, overnight.
- Preheat the oven to 325°F.
- Allow the chicken to come to room temperature. Heat the oil in a large skillet over medium-high heat. Add the onions, celery, carrot, and a pinch of salt and pepper, and cook, stirring, until the vegetables have softened, about 7 minutes. Stir in the Neely's Barbecue Sauce and the stock. Cool slightly, then pour the vegetable mixture over the chicken breasts, tossing the chicken to coat. Bake the chicken until cooked through and tender, about 30 minutes for breasts and 40 to 45 minutes for thighs. Serve immediately with hot steamed rice or buttered rolls, and steamed broccoli, if desired.
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