INGREDIENTS
10 bone-in, skin-on chicken thighs
1 tablespoon baking powder
1 teaspoon kosher salt
2 teaspoons sweet paprika
1 teaspoon black pepper
Pinch of cayenne
Honey Garlic Diana sauce, for garnish if desired
METHOD
STEP 1
Preheat oven to 450F* ( see note below).
STEP 2
Dry chicken thighs with paper towels really well. The drier the better. Mix the salt, paprika, pepper and baking powder in a small bowl then lightly sprinkle on each thigh skin side and bottom. Gently rub the seasoning on each piece to evenly cover. Prepare a large baking pan by lining it with foil.
STEP 3
Place the chicken thighs on the baking pan, (I use a non-stick one or spray yours with non-stick spray). Leave a bit of room between the chicken pieces so they don’t stick to each other.
STEP 4
***here is where you need to pay attention***
Place the chicken into the oven and immediately reduce the temperature to 425˚F on convection cook (if possible). The trick is to have the convection air circulate around for the ultimate crispiness. Bake for 35 – 40 minutes, the chicken should be golden brown.
STEP 5
Let the chicken rest for 5 minutes before serving or you can toss them in any sauce you desire
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