Sauteed chicken--to crisp up skin???
I'm sauteeing chicken thighs in wine.
I do dredge them first in AP flour and S&P, and the color is always where I want it when they're done. We like the flavor and texture of the meat, but the skin tends to be soggy (like a fricasee) for us.
I don't know whether a high oven briefly would dry them out, or if a couple minutes under the broiler would burn the skin (due to residue sugar from the wine).
What do you do? Thanks.
Dutchdot, is it a sin to share it here? I do a variation on the Williams-Sonoma fried chicken found here: http://www.williams-sonoma.com/recipe...
I increase the cayenne, decrease the salt, sprinkle on both sides and under the skin of chicken thighs and let it sit overnight, then soak in buttermilk for up to 5 days. I bread it in a mix of cracker meal crumbs and flour, put it on a baking rack set in a 13 x 9 pan, spray liberally with Pam to moisten, then bake at 400 for 35 mins, move up to a broiler and broil till skin gets golden and crunchy.
Just had this for dinner last night. :-)
IMO, skin in a wet method recipe is superfluous. Thighs have so much gelatin-making connective tissue- you don't need the skin for flavor.
That said, I like to remove the skin and fry it on it's own until deep brown.
MaggieRSN, how did it turn out?
JulieTG: chicken thighs with the skin on for flavor? I leave it on to keep the chicken moist (although that's the buttermilk soak's job!) and I'm just too lazy - not to mention that my dining partners take the skin off and give it to ME! :-D (Oven)fried chicken without the skin isn't (oven)fried chicken!
dutchdot: did you try it?