Winner winner, eat this chicken for dinner. Enjoy your new favorite crispy chicken recipe with some mashed potatoes, and gravy made from the leftover drippings in the pan.
8 chicken thighs
2tbsp canola oil
salt & pepper to taste
For gravy (optional) 2tbsp all-purpose flour 2 cups whole milk
Begin by preheating over to 425F.
Liberally season both sides of chicken thighs with salt and pepper to your desired taste.
In a large cast-iron skillet, heat canola oil until it’s shimmering (not simmering) over medium-high heat.
Place chicken thighs, fat side-down, into cast iron. Cook them for 15mins on the stove top, moving them to different positions around the pan, but making sure to keep the fat side down. (I recommend using a splatter screen if you have one)
After 15mins, move whole cast-iron to the 425F oven and continue to cook fat side-down for 15mins more. LBEB RECIPE SUBSCRIPTION
Remove cast iron from oven, flip the chicken thighs over and place back in the over for 10mins more.
Remove from oven and serve immediately.
For optional gravy, reduce leftover fat in pan by half, place cast iron over medium heat on stovetop and sprinkle in 2tbsp flour, mixing until all flour and fat is soaked together.
Slowly pour in the 2 cups of milk and bring to a boil over medium-high heat, making sure to scrape up all loose bits from the pan with a wooden spoon. Turn heat to medium-low and continue simmering until the liquid thickens. Serve over chicken or with mashed potatoes.