Crispy chicken skin. Not my favorite food, but pretty darn close. Lately, I’ve been buying chicken legs (super cheap!) and roasting them on high heat for some serious crispy chicken goodness. I follow a simple recipe from Chaos in the Kitchen. It’s more of a method than a recipe, really, but I’m sharing it because too many people are suffering the effects of chicken legs baked on low heat. Rubbery chicken skin is not a pleasant thing.
CRISPY CHICKEN LEGS
Inspired by Chaos in the Kitchen
Ingredients:
- Chicken legs
- Salt or garlic salt (or other seasonings you like)
- Clarified butter or other fat of your choice (NOTE: The original recipe uses olive oil, but I think that clarified butter works better in high heat.)
Method:
- Preheat oven to 475 degrees.
- Pat the chicken legs dry with paper towels. (NOTE: I usually forget to do this and never have problems.)
- In a large bowl or plastic bag (or even on the baking sheet), season the chicken legs and then drizzle them with whatever fat you’re using.
- Arranged the legs on a rimmed baking sheet and put them in the oven.
- Cook, turning occasionally, for approximately 40 minutes or until the skin is crispy and the meat easily separates from the bone. (NOTE: Don’t be surprised if your kitchen gets a wee bit smokey!)
- If needed, broil the chicken legs briefly until skin browns and crisps slightly. (NOTE: I have never needed to do this.)
- Enjoy!
I eat my crispy chicken legs with a little Frank’s Red Hot. Addictive! And much healthier than fast-food chicken wings.
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Have you tried coconut oil? One of my favorite fats
I do use coconut oil, but I am a real sucker for butter. I’ll try coconut oil next time!
Sounds tasty! I’d pair it with some quick roasted broccoli.
You know, it’s been too long since I’ve had broccoli. I’ve been all about the leafy greens lately. I’m due for a change!
Try roasting a whole chicken @ high heat in a cast iron skillet. Pretty darn good and easy as well.
Is that the Zuni Cafe method everyone raves about?
Oh no. Much too complicated for me. I’m talking easy peasy.
http://simplyrecipes.com/recipes/kellers_roast_chicken/
or
http://www.derekoncastiron.com/2010/03/recipe-cast-iron-skillet-roasted.html
And the only time I’ve ever brined is Thanksgiving. I usually just go with a quick salting before I put it in the oven.
I love my cast iron skillet!
Am wondering if this would work with breasts also…I’m not a huge dark meat fan.
I’m not sure… My guess is that a chicken breast – even with the skin – would dry out with this method. Maybe a bone-in, skin-on chicken breast would work. Give it a try! Just be sure to check the temp of the meat before eating it.
Thank you! this was such a good idea. And yes, they should be called smoke alarm crispy chicken legs! What a fabulous way of eating, chicken legs with franks. I’m in heaven, and no guilt!
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