This is the key to consistently frying juicy, crispy chicken quarters or thighs! It’s quick, simple, and easy.
- Chicken quarters, or thighs, , Skin on
- Real sweet cream butter, , cut into small squares or cubes
- lemon, , sliced
- seasoning of choice, , I chose celery salt, pepper, paprika and dried herbs
- olive oil
- Preheat the oven to 450 degrees F.
- Prepare your workplace by covering it with wax paper and paper towels. Using paper towels, pat each chicken piece dry.
- Slide pats of butter and lemon underneath the skin when the chicken has completely dried. Per piece of chicken, I use roughly 2 bits of butter and 1 lemon slice.
- Season the chicken with salt and pepper, then sprinkle each piece with olive oil. Incorporate the mixture into all crevices.
- Heat a cast iron pan with just enough oil to coat it lightly. Place the chicken skin side down in the pan once it is very heated.
- Allow 10 to 15 minutes for the chicken to cook, or until the skin is a deep golden brown. Place each piece of chicken in a hot oven on the other side.
- Cook for another 10-15 minutes in the oven, or until the internal temperature reaches 165 degrees. Remove from the oven and set aside for 10 minutes to cool.
Swap out salt for celery salt for a “fried chicken” taste.
- Category: Main
- Method: microwave
- Cuisine: American
- Calories: 131kcal
- Sugar: 1g
- Sodium: 455mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 38mg
Keywords: baked chicken, chicken quarters, roasted chicken quarters