Say no to flabby chicken skin.
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Key Takeaways
Ive always had a love-hate relationship with chicken thighs.
When done well, they are moist, juicy, and have crisp skin.
Simply Recipes / Getty Images
Compared to chicken breasts, they are more affordable and forgiving to cook thanks to the higher fat content.
So what’s to hate?
Three words: flabby chicken skin.
Simply Recipes / Alison Bickel
Just typing that made me physically shudder.
And believe me, Ive been guilty of this chicken sin more times than I can count.
And rubbery is never a word you want to associate with dinner!
Like most of my favorite cooking hacks, I stumbled on the upgrade I now rely on by accident.
I had a small dish of rice flour left over from baking bread on my kitchen counter.
I decided to proceed as usual once the chicken was coated.
I seared the chicken thighs in a neutral high-heat oilI like using avocado oil or grapeseed oil.
To my surprise, the skin could not have been crispier.
The texture was reminiscent of really good fried chicken with a light, almost flaky texture.
The chicken thighs were less greasy too, since rice flour absorbs much less oil than all-purpose flour.
I knew this was my new go-to way for cooking chicken thighs when even the leftovers stayed crisp!
The rice flour upgrade works best when searing the chicken on the stovetop.
