What's better than Crackling, Chicken Crackling thats what!
What a great family show stopper dinner that will have everyone running to the table! A simple dinner that is elevated to the highest flavour levels just simply by the the cooking method! I cook crispy crackling chicken thighs all the time, in fact several times a week as my hubby uses them as (fridglet nibblits) but their never as fully crisped up as this, just a little tweak in the preparation and cooking method has made this our all new family favourite. Serve with mayo slaw, flat breads and siracha, stuff, wrap and enjoy.
Prep time 10 minutes / Cooking time 10 minutes
Ingredients
(Serves 4)
8 chicken thighs boned out
Himalayan sea salt
White pepper
1 tbsp coconut oil
To Serve
1/4 white cabbage finely sliced
1/4 red cabbage finely sliced
1 onion finely sliced
4 tbsp mayonnaise
Pinch sea salt
Pinch white pepper
Combine the above slaw ingredients
8 flat breads
Siracha sauce
Place your cast iron skillet on a medium high heat, bone out the chicken thighs, that is secret number on, then cover with cling film and using a rolling pin bash the thighs flat and a little thinner making the thighs roughly the same thickness all over.
Season the thighs with the salt and pepper, place the coconut oil in the skillet and once melted place the thighs skin side down in the skillet, I now use a large plate to cover the skillet as it is going to spit a lot and you want to leave the chicken skin side down for around six minutes, don't be tempted to turn it over or check it, this is how the crispy crackling skin is made. At six minutes turn the thighs over and cook for a further two minutes, turn the thighs back over so that they are skin side down again and remove the skillet from the heat, leave the chicken to rest while you serve up the slaw, flat breads and siracha all family style then place the chicken piled high on the table and watch your family stuff wrap and enjoying a brillant dinner.
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