Servings: 3 to 4
At The Purple Pig in Chicago, they skewer squares of skin-on boneless chicken thighs and pan-fry them to perfect crispness. Though a delight to eat, it’s not so fun boning thighs at home. Fortunately, you can get similar crackly skin with bone-in thighs and hands-off roasting in a very hot oven.
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very good and definitely very crispy skin. I lowered the temp to 400 degrees (convection), which worked out perfectly, as I was also making spoonbread.
These were very good, but at 40 minutes they were a bit over cooked for my taste. I would check them after 35 minutes, but a definite repeat.
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