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Gluten Free Fried Chicken
Prep Time: 05:00
Cook Time: 20:00
chicken thighs (skin on, bone in)
optional: favourite seasoning
1Blot the chicken dry with a paper towel.
2Even if the skin is flapping over the sides, leave it because the skin will shrink when you fry it.
3Turn the chicken skin-side-up, and sprinkle salt on the skin.
4Heat a large cast iron skillet over medium high heat. You don’t need to add any extra oil because the chicken creates enough grease on its own.
5If you would like, season the meat side with your favourite seasoning blend. If your seasoning blend of choice DOESN’T include salt, you may want to add a bit more kosher salt to the chicken. TBH I love it will just salt and pepper, simple but so delicious!
6Let the skin fry until crispy and golden brown (around 7-10 minutes), rotating the pan 90 degrees when you are halfway through cooking to make sure the heat from the burner is evenly distributed.
7Flip the chicken and cook for 3 more minutes or until cooked through. Chicken should be cooked to 165F. Transfer the chicken to a wire rack and let them rest for 5 minutes.
8Repeat the steps above with remaining thighs.
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