When chicken is dry or rubbery, it kind of feels like a waste of good chicken, doesn’t it? Just imagine how crispy and juicy it could have been. Sure, it may seem like the healthier option to boil or bake it and serve it with some broccoli, but flavor-wise, that choice is lacking, at best.
So how can you improve your chicken’s taste and texture without raising the cholesterol levels through the roof? It takes a few components: bone-in, skin on chicken thighs, to start. Add a cast iron pan to the mix. And there’s another, perhaps unconventional utensil that will ensure you get the crispiest chicken you’ve ever made. Here’s the the surprising item you can use to get crispy chicken thighs.
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