Family favorite crispy chicken thighs

Chicken second courses

This technique is not particularly innovative but makes my family's favorite chicken. My mom found the basic idea somewhere years ago but it has evolved a lot since then. The original source was probably the Washington Post Food section or Bon Appetit Magazine (but if you know exactly please let me know in the comments I've never been able to guess good search terms to find the original). While it is by no means a fast recipe I hope you'll try it and it will continue to evolve in your kitchen. <br /> <br />A note on drying: When I say to thoroughly dry the chicken I mean it. If the paper towel is not sticking to the skin it is not dry enough. This recipe depends on the fat rendering itself and any moisture will create steam instead, and you will get lifeless, flabby skin if you are lucky enough to get it to seperate from the pan at all. <br /> <br />A note on cooking times: I buy the same chicken from the same place every time so I know these times work for air chilled, organic chicken. If you buy chicken that was packaged in brine, is non-organic, or is very large the cooking times will definitely vary hopefully the cues I've put in the recipe will help you find the right timing.