Cooking Instructions
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Step 1
Season
Bone-In Chicken Thighs (905 g)
with
Sriracha (to taste)
,
Granulated Garlic (to taste)
,
Dried Oregano (to taste)
,
Soy Sauce (to taste)
and
Kosher Salt (to taste)
for at least 6 hours, better yet overnight.
Step 2
Let the chicken come to room temperature before cooking. Once ready to cook, pat the chicken dry.
Step 3
Heat
Peanut Oil (as needed)
in a skillet over medium-high heat until very hot. Place the chicken skin-side down until golden and crisp about 12 minutes, depending on the size of the thighs. Flip and cook the other side.
Step 4
Remove from pan and transfer to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165 degrees F (73 degrees C).
