The Crispy Skillet Chicken I Could Eat Every Single Night
With asparagus, bacon, and schmaltz-fried potatoes.
Photo by Ty Mecham
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.Order Now
Popular on Food52
Jo April 26, 2019
Hi Rachael! I enjoy Durkee Sauce. It is a mustard/mayo combo but might be toned down enough for your body to handle. It is my favorite for leftover turkey sandwiches. Yum! You can check it out at www.durkee.com. Good luck. Jo
Rita C. April 26, 2019
Will this work with chicken breasts? (Bone in, skin on)
Emma L. April 26, 2019
Hi Rita! It should work with chicken breasts—the only catch is that the breasts wouldn't render as much fat as the thighs. So if you need more fat to fry the potatoes, just swap in some oil.
Mary H. April 26, 2019
Chicken thighs have become one of my favorite meals, but I find it difficult to separate the chicken skin from the skillet without tearing unless I use some kind of intermediary fat. My hands-down favorite is duck fat, which renders the most exquisite chicken skin texture—as light and crisp as a chip, with no greasiness. For two thighs, I melt a teaspoon or so of fat in the skillet, over medium heat, and add the salt-and-peppered (and rubbed, if you like) thighs when the fat is hot (it should sizzle, not splatter, when you add the thighs), leaving them to cook undisturbed on the stovetop for around 5 minutes, until the skin starts to brown. I pour the rendered fat over the top of the thighs, then jiggle them with tongs, to make sure they haven't stuck to the skillet, before putting them into a 400-degree oven. After 15 minutes, I turn them once, so they are skin-side up, and cook for another 10 minutes. Easy as pie. (I always discard all the fat at the end but like the idea of cooking croutons in it; I find a simple green salad the perfect accompaniment to thighs.)
Rachael April 23, 2019
Any tips for a sub for mustard? I have a severe mustard seed allergy and am always on the lookout for suggestions. Thx
Emma L. April 24, 2019
Hi Rachael! The Dijon is spicy and acidic, so anything that checks those two boxes would work great here. Maybe prepared horseradish, or even your favorite hot sauce. Just adjust the quantity to taste.
Join The Conversation