Crispy Salt + Vinegar Chicken Thighs

Updated at: Thu, 17 Aug 2023 10:39:03 GMT

Step 1

In a large bowl, whisk the egg until yolk and white are combined. Add vegetable oil, vinegar, salt, poultry seasoning, and black pepper to the eggs and whisk until thoroughly combined.

Step 2

Add the chicken to the bowl and toss to fully coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours, mixing around every so often to ensure all surfaces get coated evenly.

Step 3

Heat olive oil in large castiron over medium-high heat. When the olive oil shimmers it's hot enough to add the chicken.

Step 4

Remove chicken from marinade (reserving the marinade) and add directly to the pan skin-side down. Cook for 15 minutes undisturbed until the skin is golden brown. Flip the chicken and cook for another 8 to 10 minutes until the temperature register 165 degrees.

Step 5

While the chicken will be safe to eat at this point, I highly recommend this next step! After flipping the chicken, turn on the broiler and adjust the oven rack approximately 6 inches from the broiler. Meanwhile, add marinade to a small saucepan and warm over medium-high heat. Bring to a rolling boil and continue cooking for 3 to 4 minutes - it will be curdled, but don't worry! Remove from heat and set aside. Once chicken reaches 165 degrees, brush it with the warmed marinade and place it under the broiler for 4-5 minutes until the skin is crispy - even better if it's slightly charred in spots.

Step 6

Remove to a platter, sprinkle with salt + pepper, and let rest for 5 minutes. Serve warm.

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