Oven Fried Chicken With Paprika & Tarragon
- Chicken legs and/or thighs (as many as you need)
- Peanut oil
- Sweet Hungarian paprika (or a combination of sweet and hot)
- Dried tarragon leaves
- Kosher or sea salt (optional)
- Lightly coat a baking pan with peanut oil.rnTrim off excess blobs of fat from the chicken, but leave the skin on.rnPlace chicken in the pan and turn to coat with oil.
- Sprinkle both sides of the chicken with paprika and dried tarragon leaves (crush them lightly with fingers as you sprinkle them over the chicken).
- Arrange chicken skin-side up on the baking sheet.rnSprinkle with salt (optional, to taste).
- Bake in a preheated 350 degree oven, without turning, until completely cooked and skin is crispy, about 40- 45 minutes.
- Variation: rnMix equal amounts of sweet Hungarian paprika, hot Madras curry powder, freshly ground cumin seed, and chili powder. Sprinkle on both sides of chicken pieces and bake as above. Use a neutral oil. (Because ground cumin tends to lose potency rather quickly, make smaller batches of this blend to keep on hand for quick dinner preparation.)
chicken, peanut oil, sweet hungarian paprika, tarragon, kosher
Taken from food52.com/recipes/26595-oven-fried-chicken-with-paprika-tarragon (may not work)