| You can also use 3-4 lbs of boneless skinless chicken breasts and thighs. |
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- Place 12-inch cast iron skillet on middle rack of oven. Preheat to 450°.
- Line half of baking sheet with triple layer of paper towels.
- Place wire rack over paper towls in baking sheet.
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- Cut breasts in half crosswise.
- Trim.
- Season.
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3 |
lbs |
bone-in chicken pieces |
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salt |
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pepper |
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Lightly beat, med bowl.
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3 |
large |
eggs |
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1 |
t |
salt |
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Whisk, second med bowl.
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2 |
c |
flour |
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2 |
t |
baking powder |
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1 |
t |
paprika |
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1 |
t |
garlic powder |
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1/8 |
t |
cayenne |
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1 |
T |
pepper |
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1 1/2 |
t |
salt |
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Add to flour, mix/rub with fingers until shaggy.
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3 |
T |
water |
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- Dip chicken pieces in egg mixture.
- Let extra drip off.
- Dredge in flower, press firmly to adhere.
- Transfer to plate, skin side up.
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- Remove hot skillet from oven.
- Add oil.
- Arrange chicken pieces, skin side down.
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1/2 |
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vegetable oil |
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- Bake 15 min.
- Remove and flip chicken.
- Bake ~15 min longer. Breast 160°, Thighs/drums 175°.
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- Remove and place on wire rack over paper towls to drain.
- Move to unlined side of rack to cool, ~10 min.
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