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Sauteed chicken--to crisp up skin???

m
MaggieRSN Dec 2, 2007 11:08 AM

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.

  1. s
    smalt Dec 12, 2007 04:50 AM

    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?

    1 Reply
    1. re: smalt
      julietg Dec 12, 2007 04:41 PM

      Sure, fried skin, yum. But sauteed/braised skin that hasn't been browned? Yuck.

    2. julietg Dec 2, 2007 03:54 PM

      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.

      mmmmmm, cracklin's.

      1. s
        smalt Dec 2, 2007 11:23 AM

        I boost it up for a quick broil to crisp the skin....My oven fried chicken never gets crispy, so the last few minutes are spent under the broiler....

        3 Replies
        1. re: smalt
          d
          dutchdot Dec 2, 2007 11:28 AM

          Smalt, I really want your recipe for oven fried chicken. Really

          1. re: dutchdot
            s
            smalt Dec 2, 2007 01:30 PM

            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. :-)

          2. re: smalt
            m
            MaggieRSN Dec 2, 2007 02:22 PM

            Okay, thank you, smalt. I'll try that tonight.

            Oh, and thanks for posting the other recipe--glad to have that, too!

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