Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, fried chicken thighs, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Perdue, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I don’t know about you, but every so often I get an immense craving for southern fried chicken. What’s always kept me from it is the fact I don’t own a deep fryer, nor do I want to use and waste a gallon of oil for one batch. Hence, I usually ended up heading to one of those dreaded fast-food chicken places and feeling guilty through the entire drive-thru. I have been trying to eat healthier lately – not just because I’d be happy to lose a couple of pounds that have mysteriously appeared on my waist… But also because I know deep-frying probably isn’t the best way to cook your meal.
That’s why when I found this recipe it was like the heavens opened up and I was blessed with the ability to make the perfect, fried chicken thighs that ever existed. Perfectly seasoned and impossible to stop eating, these babies are a household favorite now. Try this method and fall in love with the crispiest, most flavorful skin ever! To be honest with you, I never would have thought of doing it this way. I am so happy I came across this recipe – my whole family fell in love with this chicken!
Recipe and photo courtesy of Food52.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Though the recipe only calls for 1 Tbsp. of oil, I stand nearby with more because my pan tends to soak it up quickly and I don’t want my chicken to stick.