Superfast Crispy Chicken Thighs
- 6 (6-ounce) bone-in, skin-on chicken thighs, trimmed of extra fat
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- Preheat oven to 500u0b0. Meanwhile, place chicken thighs, skin side up, on a cutting board. Place plastic wrap over chicken; pound chicken to about 3/4-inch thickness using a meat mallet or small heavy skillet. Pat chicken skin dry with a paper towel. Sprinkle chicken evenly with salt, paprika, and pepper.
- Heat a 12-inch cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan, skin side down; cook 8 minutes (let them be until the edges start to turn golden). Transfer hot pan to oven. Bake at 500u0b0 for 7 minutes. Turn chicken thighs over, and bake an additional 4 minutes or until chicken is done.
chicken thighs, kosher salt, paprika, freshly ground black pepper, canola oil
Taken from www.myrecipes.com/recipe/superfast-crispy-chicken-thighs (may not work)