I usually do this for my skin ON chicken thighs but decided to try it with a HALF of a fryer and it did NOT disappoint!
Crispy Skin Half Fryer
By Published: September 8, 2018
- Yield: 2-3 Servings
- Prep: 5 mins
- Cook: 60 mins
- Ready In: 1 hr 5 mins
Mouth watering, fall off the bone delicious and well seasoned!
Ingredients
- 1 1 half Chicken fryer
- 2 Tsp Coconut Oil
- to taste course salt
- to taste course black pepper
- to taste garlic and red pepper mix I got mine at WInCo and its great on anything
- to taste Chili powder mainly for color
Instructions
- Heat your oven to 420*
- Generously season your entire chicken
- Heat oil in a large cast iron skillet on medium
***NOTE: cast irons really don't ever need to be any higher than medium
- Once the oil is HOT but not smoking, place the chicken in the pan skin side down
- You may want to grab your splatter screen at this point
- Cook the skin for 15 mins and just move occasionally to prevent burning
- After 15 minutes, place the cast iron chicken into the over and keep the same skin side DOWN and cook for 30 minutes
- After 30 minutes, flip the fryer over and continue cooking for an additional 15 mins or until internal temp reaches 180*
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