We like to think that when it comes to chicken, you better go crispy or go home. The key here is that if you want the skin to be nice and crispy at the end, you have to start with dry skin in the beginning. The chicken is wonderfully seasoned and crispy, while the slow rendering of the fat in the skin helps produce a crispy skin that has plenty of crackly bits. Thighs and drumsticks hold up really well to high temperatures, so the meat stays very moist. Remember to serve this immediately, because the skin won't stay crispy for too long.
4 (8-oz.) skin-on chicken leg quarters
2 teaspoons canola oil
1 teaspoon kosher salt
3/4 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon granulated onion
1/4 teaspoon granulated garlic
1/8 teaspoon crushed red pepper
How to Make It
Preheat oven to 450°F. Pat chicken quarters very dry with paper towels. Let stand at room temperature, uncovered, 15 minutes. Toss chicken with canola oil. Sprinkle evenly with salt, paprika, chili powder, granulated onion, granualted garlic, and red pepper.
Heat a large cast-iron skillet over medium. Place chicken, skin side down, in a single layer in skillet; cook, undisturbed, until skin is very browned and cracking, about 17 minutes.
Turn chicken quarters, and transfer skillet to oven. Bake in preheated oven until chicken is cooked through and skin is well browned and cracking, about 15 minutes. Let stand 5 minutes before serving.
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