Flourless Fried Chicken




High heat and my poultry rub combine to produce a crispy skin that rivals the taste and crunch of fried chicken.  I use chicken thighs for this recipe because an extended cooking time is needed to produce the crispy skin and it impossible to overcook thighs to the point of being dry.







RB Flourless Fried Chicken

Preheat oven 400° Convect (425° for non-convection oven)

10 Chicken thighs bone-in, skin-on
Olive oil

RB poultry rub
Salt


Arrange the thighs, skin side up, in a single layer in a 13" x 9" x 2" pan.  Do not use a more shallow pan as these will produce a lot of fat and broth. Rub the skin with olive oil.  Sprinkle generously with RB poultry rub. Salt as desired.

Bake uncovered until skin looks golden brown and crispy; 60 minutes minimum.  It's that easy!  And so delicious!

Drain the accumulated pan drippings into a measuring pitcher, cover and refrigerate. Once the fat has solidified, remove it from the top of the broth. The fat can be discarded or used for cooking. The broth is now ready to use in soup, gravy or  for whatever you particularly like to use chicken broth.

Back to Top