Superfast Crispy Chicken Thighs

We made this last night and it is super easy, and so delicious! At first I was bewildered by the directions to pound bone-in chicken thighs, but did so, and simply inspected the chicken after that step, and removed a couple of broken pieces of bone and cartilage. Ignore the naysayers who have not made this recipe and yet feel qualified to give it a poor rating. It's a great recipe that I will be adding to our recipe box, and sharing with others.

Superb Recipes !!!!

Who pounds a bone chicken part?! You'll end up with chards of chicken bone in the meat. Ridiculous.

Super fast, really easy, and our favorite way to make chicken now. But yes, get a spatter guard for your skillet and start the exhaust fan first.

This recipe is so easy and so very delicious.  The thighs are super crispy, just as stated, and very moist.  I use my cast iron skillet on my outdoor grill side burner.  I further bake the thighs on my grill with the cover down.  The 500 degree isn't perfectly accurate so I simply bake a little longer depending upon the size of chicken thighs. No worry of splattering indoors or the need to clean my oven.  At least not with this recipe.

My oven won't go to 500 degrees.

I made this over the weekend. Used 2 large chicken legs and cut them in half. Marinated these in leftover pickle juice for 6+ hours and then drained well. Wipe each piece thoroughly with paper towels before frying. Took a lot longer to cook the thighs in the oven since they were different sizes...will just use all thighs or all drumsticks next time. The thighs were super moist but I could tell the drumsticks were getting dry. Very crispy and simple to make. Added these to linguine and clam sauce....YUM! 

Five stars without a doubt. This recipe is so tasty it's unbelievable. I never eat "dark meat" and only have eaten chicken breasts all my life. After reading the article with this recipe, I was challenged, or rather my husband was! Even better! We decided to cook the thighs in the cast iron skillet outdoors on the grill and then bring them in to finish baking in the oven after reading about the splattering of grease. Only 1 Tablespoon of oil. BUT... WOW! Splattering like you've never seen. We had to cover with foil to walk from the grill to the oven inside. Then once inside the oven it started to smoke. Not a little, but where we had to open every window and pull out box fans. Someone please tell me a way around this (use much less than 1 tablespoon of oil?), because these thighs are so amazing I'm risking the oven being a disaster once again. I cannot deduct stars because I have to clean my oven! These are unbelievable, moist, delicious, like the best fried chicken of your life. 

BONUS - it encourages you to clean your oven! Not a bad thing in the long run! We will make this again!