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Easy crispy chicken thighs in the oven (simple foolproof budget friendly)
33K views
Oct 27, 2024
In this video I teach you my technique for simple oven crispy chicken that doesn't need any extra ingredients. JUST CHICKEN. Suitable for keto and carnivore diets too. See my written instructions on my tiny cottage kitchen website:https://tinycottagekitchen.com/crispy-lacquered-chicken-thighs-recipe/
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0:00
Hello, everyone
0:17
Hello, everyone. This is some bonus content that I think a lot of people will enjoy in this kind of a budgeting time where groceries are so expensive
0:27
So I'm going to show you how to make crispy chicken thighs
0:31
This is foolproof. There's no dredging it in flour first. There's no frying it, none of that
0:37
All you need is a pan and a regular oven. No air frying this, no
0:43
What else do people cooking? No toaster oven, none of that. Just a regular oven
0:49
Pre-heat it to 375. And that's going right now, so you may hear that in the background
0:55
And then something that is necessary for this is a very good non-stick sheet or you can put down a piece of parchment paper
1:06
For Reynolds makes an aluminum foil wrap that is non Regular foil doesn work all that well for this but the Reynolds release I use that probably more often than parchment
1:23
but I have a parchment out right now. So you want your salt and pepper and your chicken thighs
1:29
You can add, I know if you, whatever ever does you like
1:33
a little garlic powder, onion powder, uh, rosemary thymeat, anything like that, but
1:40
If it's your first time making it, try it with just salt and pepper because this gives a really nice intense chicken flavor, just a natural chicken flavor with an incredible crunch
1:51
And if you do not like chicken thighs because you find them a little gamey or strong, this probably will make a convert out of you
1:59
So you want the bone in. Pull it so that everything is flat
2:06
The skin is released from wrapped underneath. that's all just just like this and I make the I literally do this once a week I make
2:21
six to eight and I not kidding cold the next day the skin will still be crunchy if you eat it cold for breakfast because you just don have time you running out the door to work take the kids to school run errands
2:36
just want to grab something. The chicken, if you're on a keto carnivore diet, low carb diet
2:42
the skin will still be crunchy. If you don't have time to heat it up, it's better warm, but, you know, we all have our preferences
2:51
Let's see how many I can get on here. one, a single row, it's okay if they touch, because the fat is going to render in this process
3:02
That's what makes it so crispy. I think I can get one more on here
3:07
This is my smaller of my two large, large baking sheets, part of a mid-size
3:14
Okay, let me get this a little bit flatter. Make sure all the skin is exposed
3:23
it's okay that these are layered like that. Let me wash my hands. I'll be right back
3:30
Now from here, if I didn't mention, you need the low-edge baking sheet
3:35
Do not use a baking pan with a one- or two-inch side
3:39
You want the one or slightly more shallow not a flat sheet because there going to be a lot of fat that renders out of this all right so from here I going to do salt
3:55
I like to do a little garlic powder
4:10
and some pepper. And some pepper
4:19
And don't worry about the bottom side, we will get to that in the next step
4:40
right once my oven is preheated I'm going to wait till it's preheated again that's 375 not lower not higher 375
4:53
and it will go into the oven for 30 minutes you do need a timer that's the other
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