CRISPY CRACKLING CHICKEN THIGHS

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.

Cooking time 15 minutes

Ingredients

(Serves 4)

8 chicken thighs boned out

Himalayan sea salt 

1 tbsp vegetable oil

Place your cast iron skillet on a medium high heat.

Season the thighs with the salt, place the vegetable oil in the skillet, place the thighs skin side down in the skillet.

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 lift up the thighs to check for crispy crackling, if golden brown and crispy then turn over, if not cook for a further 2 minutes, then turn over and cook for a further 2 minutes.

Remove the skillet from the heat and leave the chicken to rest, uncovered, for a few minutes before serving.

Serving suggestions, glorious buttery mashed potatoes or flatbreads, slaw and salad.