I’ve mentioned before that fried chicken is a never ending journey of self discovery for me. Why? Because I just want to be able to eat it without the impending doom that it will lay upon my diet and waistline. I think that I’ve found it. I’ve employed a tactic that I’ve used for chicken wings, by using baking powder to coat the chicken skin. This makes the skin so ridiculously crispy you’d think I deep fried the chicken.
This method is changing lives people, well at least in my house it is. I use this all the time to liven up a boring dish or if I just want something quick without having to go through all the steps of making a fancy chicken dish.
2 Chicken Quarters
2 Tbsp. Baking Powder
1/2 Tsp. Black Pepper
1 Tsp. Onion Powder
1 Tsp. Thyme
Dry the chicken with a paper towel so there is no excess moisture. Then put them in a ziplock bag and add the rest of your ingredients to the bag. Shake the bag until the chicken is well coated.
On a broiler pan, grease the top pan. Then lay the pieces one by one next to each other on the pan.
Cook at 300 for about 30 to 40 minutes. The chicken skin should be nice and crispy by the end of this time. Then blast it at 400 for 10 minutes to get a nice golden brown color.
You can use any kind of sauce on this or eat it plain. I like to make a quick honey sriacha sauce with this by boiling about a 1/4 cup of honey with a 1/8 cup of sriacha. You boil the honey first, be careful it will boil fast, then add the sriacha, hit it for a minute or two.