The second thing I ever cooked for my then-boyfriend was Chicken. "How boring," I thought, "but, it's what I can afford to make!" Living on my own in San Francisco was fun, but expensive. As he made the drive from San Jose, I was in full "how-the-heck-can-this-possibly-impress?" mode. "I know, I'll coat it with an egg wash, that's fancy-ish." Truth be told, I'm fairly certain I called my Mom to ask her advice on the subject.
Any dish that garners a "All chicken should be cooked this well" comment is worth humble-bragging about.
4-6 chicken thighs
2 tablespoons olive oil
2 eggs
2 cups flour
salt and pepper to taste
Preheat oven to 400 degrees. Preheat an skillet, medium-high heat. Make egg wash assembly line - bowl of flour, bowl with 2 beaten eggs, bowl with flour. Season flour bowls with salt and pepper to your taste. Rinse and pat dry chicken thighs. Taking one at a time, dredge the thighs in flour, tapping to remove any excess flour. Then bathe them in the egg wash. Remove, making sure any excess egg is drained. Then finish with a final coating of flour. Add olive oil to your skillet, wait for oil to give the slightest whisp of white smoke. Carefully place the well coated thighs into oiled skillet, skin side down. Leave in place for at least two minutes. It will depend on your stovetop temp, but you want the skin to be crispy! When crisped on one side, use tongs to flip the thighs over, cooking for another two to three minutes. Once crisped, transfer thighs to an oven safe dish, and finish cooking in your pre-heated oven.
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