Clinton Kellys Crispy Chicken Thighs Recipe 335

CLINTON KELLY'S CHICKEN FRANCESE RECIPE - (4.4/5)

Steps:

• Directions step 1 ingredients 4 large Chicken Breasts (boneless skinless and pounded to 1/2-inch thickness) Salt and freshly cracked Black Pepper Flour for dredging 4 Eggs (whisked) 1/4 cup Water instructions Season chicken with salt. Whisk together flour, salt and pepper in a rimmed baking dish. Place eggs and water in a rimmed baking dish and season. step 2 ingredients Extra Virgin Olive Oil instructions Heat a large skillet with 1/4-inch of olive oil over medium-high. Working in batches to avoid over crowding the pan, lightly coat chicken in the season flour, dip in the egg mixture and place in the oil oil to fry. Repeat with remaining chicken. step 3 ingredients instructions Cook for 2 to 3 minutes or until golden and crispy. Flip and continue to cook on the second side until golden and crispy, about 2 to 3 more minutes. Once chicken is cooked through transfer to a large serving platter. Drain excess oil. step 4 ingredients 3/4 cup White Wine 3/4 cup Chicken Broth 3 tablespoons Butter 1 Lemon (cut into wheels plus wedges to garnish) 1/4 cup fresh Parsley leaves (torn) instructions Remove half of the cooking oil. Deglaze the pan with the wine, making sure to scrap up any brown bits from the bottom of the pan. Stir in chicken stock and butter to emulsify. Add the lemon wheels and season with salt and pepper. Remove pan from heat and add the fresh parsley. Pour the sauce over the chicken and serve. Garnish with lemon wedges. step 5 ingredients instructions Helpful Tip: Pound the chicken evenly so it cooks evenly.

CRISPY BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
• Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
• Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.

CLINTON KELLY'S CHICKEN THIGH OSSO BUCCO

Steps:

• Add the flour in a shallow plate and season with salt and pepper.
• Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess.
• In a large Dutch oven over medium heat, add olive oil.
• Sear the chicken thighs until browned on both sides.
• Do this in two batches of 4 so you don't crowd the plate.
• Remove browned thighs to a plate.
• Add the onion and carrot and sauté until soft, about 5 minutes.
• Add 2 cloves minced garlic, and cook about 1 more minute.
• Add tomato paste mix well with all the ingredients and cook for another minute.
• Add the wine, chicken stock, rosemary and thyme.
• Cook until the liquids are reduced by about half.
• Add the chicken back to the pan and reduce heat to low, cover and simmer 45 minutes until chicken is cooked through.
• Serve over mashed potatoes, serve a chicken thigh and a spoonful of veggies and sauce. Top with parsley if you would like.
• Serve with the Richest, Cheesiest, Crispy Mashed Potatoes.

CRISPY CHICKEN THIGHS

Steps:

• Mix together the garlic, chilli, lemonrind and coriander or parsley.
• Generously season the chick thighs, then gently loosen the skin from the flesh.
• Spoon the chilli mixture between the skin and the flesh, the stretch the skin back into place.
• Heat a large non-stick skillet and cook the chicken thighs skin-side down for 20 minutes over medium heat, without turning, until the skin is crunchy and deep-golden and the flesh has cooked through.
• Turn the chicken and squeeze over the lemon juice.
• Cook for a further minute or so, then serve skinside up with plain rice and green vegetables.

CLINTON KELLY'S CRISPY CHICKEN THIGHS RECIPE - (3.3/5)

Steps:

• put thighs in bag and coat with salt and pepper, then coat with olive oil put thighs on baking sheet and bake at 400 for 45 minutes