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Crisped and Dipped Chicken Thighs

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Credit: Robert Bredvad

What do you get when a Southern staple like dipped fried chicken and a Chinese American takeout favorite like orange chicken join forces? The best of both poultry worlds: extra-crispy skin and a sticky, citrusy glaze. I’ve ditched the deep-fryer and served up a simplified spin by searing and then baking the chicken thighs to ensure every bite is both crunchy and juicy. While dipped fried chicken is traditionally coated in a spicy, vinegary sauce, I’ve added a generous dollop of orange marmalade to shift this sauce toward the sweeter side so the whole family can get in on the action.

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Crisped and Dipped Chicken Thighs

Yield Serves 4

Prep time 15 minutes

Cook time 40 minutes

• shellfish-free
• low-carb
• alcohol-free
• peanut-free
• pork-free
• tree-nut-free
• soy-free
• egg-free
• red-meat-free

Per serving, based on 4 servings. (% daily value)

• Calories 525
• Fat 39.3 g (60.4%)
• Saturated 11.3 g (56.6%)
• Carbs 16.0 g (5.3%)
• Fiber 0.4 g (1.8%)
• Sugars 12.9 g
• Protein 26.6 g (53.2%)
• Sodium 678.6 mg (28.3%)

Ingredients

• 8

  bone-in, skin-on chicken thighs (about 2 pounds)

• Kosher salt and black pepper, for seasoning

• 2 tablespoons

  vegetable oil

• 1/4 cup

  hot sauce, such as Tabasco

• 1/4 cup

  orange marmalade

• 2 tablespoons

  Worcestershire sauce

• 2 tablespoons

  rice vinegar

• 2 tablespoons

  unsalted butter, cold

Instructions

1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top. Season the chicken thighs on both sides with salt and pepper.

2. Heat the oil in a large cast-iron skillet set over medium-high heat.

3. Once the oil is hot, arrange half of the chicken thighs skin side down and cook them undisturbed until they are golden brown and release naturally from the pan, about 6 minutes. Flip the chicken thighs once and continue cooking for an additional 2 minutes. Transfer the thighs to the wire rack, then repeat the browning process with the second half of the chicken thighs.

4. Bake the chicken thighs for about 20 minutes, until they reach an internal temperature of 165°F.

5. While the chicken thighs are baking, in a small saucepan set over medium-low heat, whisk together the hot sauce, marmalade, Worcestershire, and vinegar. Cook the sauce, stirring occasionally, for 5 minutes, then stir in the butter and cook until the butter is melted and the sauce is warmed through.

6. Remove the chicken thighs from the oven. Spoon the sauce on top and serve immediately.

Recipe Notes

Reprinted with permission from The Secret Ingredient Cookbook by Kelly Senyei, 2021. Published by Houghton Mifflin Harcourt.

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Kelly Senyei

Contributor

Kelly Senyei is the founder of Just a Taste, a professionally trained chef, a TV and podcast host, and author of The Secret Ingredient Cookbook. She appears regularly as a host on the Food Network Kitchen app and on Home & Family on The Hallmark Channel. She lives in San Diego, California with her husband and three young sons.

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Source : food