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Oven-fried chicken
Note: You will need a cast iron skillet or Dutch oven that's at least 12" wide to accommodate this much chicken. If you have a smaller skillet or Dutch oven, reduce the recipe or cook the chicken in batches.
Note: Put the skillet or Dutch oven in the cold oven, and then start the oven heating. Be careful handling the hot vessel!
Note: It's tempting to roast some vegetables while the oven is so hot, but resist the temptation. The steam will make the chicken less crisp, and if you put vegetables on the lower rack, they'll keep the oil from getting to frying temperature. If you must do this, fry the chicken on the LOWER rack for the first half, so the oil gets as hot as possible, and the UPPER rack for the second half, so the skin gets as much exposure to hot air as possible.
Note: The recipe as written makes for a very crunchy crust, thanks to the bits of dough formed by adding water to the matzo ball mix. If you prefer a more crispy and less crunchy coating, skip the water and double-dredge instead (egg, then matzo meal, then egg, then matzo meal).
Note: To make your own coating, crush 1 cup GF panko to powder and combine it with 1/2 cup GF all-purpose flour, 1/2 tsp salt, and 1 to 2 tsp herbs and spices of your choice.
Ingredients
2 lb bone-in skin-on chicken thighs (if more than 4 or 5 large thighs or 8 small ones, you will need 2 pans!)
2 eggs
2 packs (1 box) Manischewitz GF matzo ball mix, or homemade equivalent
2 Tbsp water
1/2 cup canola or peanut oil
Salt and pepper
( Instructions )
Note: Put the skillet or Dutch oven in the cold oven, and then start the oven heating. Be careful handling the hot vessel!
Note: It's tempting to roast some vegetables while the oven is so hot, but resist the temptation. The steam will make the chicken less crisp, and if you put vegetables on the lower rack, they'll keep the oil from getting to frying temperature. If you must do this, fry the chicken on the LOWER rack for the first half, so the oil gets as hot as possible, and the UPPER rack for the second half, so the skin gets as much exposure to hot air as possible.
Note: The recipe as written makes for a very crunchy crust, thanks to the bits of dough formed by adding water to the matzo ball mix. If you prefer a more crispy and less crunchy coating, skip the water and double-dredge instead (egg, then matzo meal, then egg, then matzo meal).
Note: To make your own coating, crush 1 cup GF panko to powder and combine it with 1/2 cup GF all-purpose flour, 1/2 tsp salt, and 1 to 2 tsp herbs and spices of your choice.
Ingredients
2 lb bone-in skin-on chicken thighs (if more than 4 or 5 large thighs or 8 small ones, you will need 2 pans!)
2 eggs
2 packs (1 box) Manischewitz GF matzo ball mix, or homemade equivalent
2 Tbsp water
1/2 cup canola or peanut oil
Salt and pepper
( Instructions )