Crisped and Dipped Chicken Thighs
What do you get when a Southern staple like dipped fried chicken and a Chinese American takeout favorite like orange chicken join forces? The best of both poultry worlds: extra-crispy skin and a sticky, citrusy glaze. I’ve ditched the deep-fryer and served up a simplified spin by searing and then baking the chicken thighs to ensure every bite is both crunchy and juicy. While dipped fried chicken is traditionally coated in a spicy, vinegary sauce, I’ve added a generous dollop of orange marmalade to shift this sauce toward the sweeter side so the whole family can get in on the action.
Crisped and Dipped Chicken Thighs
Prep time 15 minutes
Cook time 40 minutes
Serves 4
Nutritional Info
Ingredients
- 8
bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt and black pepper, for seasoning
- 2 tablespoons
vegetable oil
- 1/4 cup
hot sauce, such as Tabasco
- 1/4 cup
orange marmalade
- 2 tablespoons
Worcestershire sauce
- 2 tablespoons
rice vinegar
- 2 tablespoons
unsalted butter, cold
Instructions
Preheat the oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top. Season the chicken thighs on both sides with salt and pepper.
Heat the oil in a large cast-iron skillet set over medium-high heat.
Once the oil is hot, arrange half of the chicken thighs skin side down and cook them undisturbed until they are golden brown and release naturally from the pan, about 6 minutes. Flip the chicken thighs once and continue cooking for an additional 2 minutes. Transfer the thighs to the wire rack, then repeat the browning process with the second half of the chicken thighs.
Bake the chicken thighs for about 20 minutes, until they reach an internal temperature of 165°F.
While the chicken thighs are baking, in a small saucepan set over medium-low heat, whisk together the hot sauce, marmalade, Worcestershire, and vinegar. Cook the sauce, stirring occasionally, for 5 minutes, then stir in the butter and cook until the butter is melted and the sauce is warmed through.
Remove the chicken thighs from the oven. Spoon the sauce on top and serve immediately.
Recipe Notes
Reprinted with permission from The Secret Ingredient Cookbook by Kelly Senyei, 2021. Published by Houghton Mifflin Harcourt.
