Oven fried chicken...

Recently We're eating one particular part of chicken more than others - chicken tights. There are many reasons for it: 1st it's one of the cheapest parts of the chicken, 2nd it's one of the most flavorsome parts of the chicken and last, but not least 3rd it's one that is really very versatile!
I made chicken tights many times before, but never like this. I was looking for some kind of "inspiration" when I remembered that I have a cookbook dedicated to chicken and chicken alone, well to be fair I actually have 3 books like that: John Torode "Chicken", "The chicken cookbook" edited by Simona Hill and "Poulet" by Cree LeFavour. This time I reached for the latter. I came across a recipe that didn't call for a lot of work and sounded relatively easy. The result - soft, juicy chicken with very crispy and delicious skin on top! I'm all for a crispy chicken  - and I have a feeling I'm not alone in that "passion"! ;) This oven fried chicken reminded me a little of the (in)famous KFC chicken, the one with that very distinctive skin, but to be honest - I prefer this version! And I'm pretty sure it's healthier one too.

So, next time you see that tray with chicken tights in the shop, don't hesitate - buy it! As you have a really good and easy recipe for them! :)

"Lightly coating chicken in flour before baking it in a very hot oven will give you delicious results with little mess and less fuss. This is comfort food for nights when you can’t face heating up all that oil for the real thing." - by Cree LeFavour from "Poulet" cookbook.

How to make it...
- 1/4 cup milk
- 1/4 cup olive oil
- juice of 2 lemons
- 1 teaspoon salt, plus 1 tablespoon
- 8 to 10 bone-in, skin-on chicken tights
- 1 cup plain flour
- 1/2 teaspoon cayenne pepper
- black pepper and salt

In a large bowl, stir together the milk, olive oil, lemon juice, and the 1 teaspoon salt. Add the chicken to the bowl and turn to coat on both sides. Marinate at room temperature for at least 30 minutes and up to 1 hour, or cover and refrigerate up to 24 hours. (If refrigerating, return the chicken to room temperature for 30 minutes or so to take the chill off before cooking.)
Preheat the oven to 200 C 6. Stir together the flour, 1 tablespoon kosher salt and cayenne in another large bowl. Season with black pepper. Lift the chicken pieces from the marinade and dredge in the seasoned flour to coat on both sides. Give each piece a little shake to remove any excess flour.
Lay the pieces on a parchment paper lined or lightly greased baking sheet, skin-side up. Bake the chicken for 30 to 40 minutes turning after 15 minutes, or until the crust is a deep, golden brown. Either insert an instant-read thermometer into the thickest part of a thigh or cut into a thigh with a paring knife. The thermometer should register 80 C. If using a knife, look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barely pink flesh at the bone. If the chicken isn’t done, bake for 5 to 10 minutes longer and check it again. When the chicken is done, remove it from the oven, sprinkle with a little flaky salt, and let rest for 5 minutes. Arrange on a platter or divide among individual plates.


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