I mean, fried chicken…what’s not to love? Fried chicken is one of those staple comfort foods, but, it can go from perfect to dry quickly. By starting in a cast iron and finishing in the oven, it is the most sure fire way to make sure that it’s not only tasty, but, juicy!
Another thing I love about using this particular cut, bone-in and skin-on, is that its CHEAP! I love cheap. For these 10 large pieces, I paid less than $7. So, for about $12, I fed our entire family, a guest, plus had leftovers enough for my lunch and for two of my kids. Not bad!!
Additionally, if you save the bones you can use them to make your own bone broth. Which, if you’ve ever bought broth pre-made before, you know, is a huge savings! So, enjoy and eat up!
Fried chicken...need I say more?
- 10 Bone-in, Skin-on Chicken Thighs
- 1-2 tbsp Extra Virgin Olive Oil I eyeballed this, so, it will depend on how big or small your chicken pieces are
- 2 tsp Himalayan Salt
- 2 tsp sage
- 1 tbsp fresh minced garlic I love garlic, so, adjust to your own personal taste
- 1 tsp garlic powder
- 1-2 tbsp Avocado oil or fat of choice, just make sure it has a high burn point
Take chicken out of the refrigerator about 30-40 minutes before cooking, this will help keep your chicken nice and juicy.
Preheat your oven to 475.
Evenly sprinkle seasonings on the skin side of the chicken, I typically only sprinkle a bit of salt on the other side.
Then, drizzle the olive oil on your chicken and rub in your seasonings.
Place your chicken, skin side down, in a medium-high heat, oven safe pan. You want your pan hot, but not smoking.
Let the chicken cook skin side down for about 10-12 minutes, then, place your pan in your preheated oven for an additional 10-12 minutes, still skin side down.
Flip your chicken and let cook in the oven for another 3-5 minutes, or until the internal temp reaches 165.
Remove from the oven and let it rest for 5 minutes.