NEVER Fry Your Chicken Thighs Again — Try This Old FARM Trick

Find All my recipes in one place! Otis Granger Cook Book: https://otisgranger.com/ There's a chicken thigh in a pot of oil somewhere right now. The outside went dark in twelve minutes, the crust slides off in one piece, there's gray rubbery skin underneath, and it's pink at the bone. It isn't your fault. The thigh is the one piece of the bird that fights you every time you fry it. In the drawer by the stove in almost every house I clear there's a splatter screen, brown with forty years of grease. My mother never owned one. Her chicken didn't spit. I'm Otis. Forty years of barns and estate auctions across the Midwest, and the kitchen is the last room I clear. The thighs were the pieces the grownups fought over at our table — skin like glass — and she never put a drop of oil in the pan. Skin-side down in a COLD cast iron skillet, no oil, and then turn on the burner. The fat melts out slow and the skin fries in it. Cream gravy from what's left in the pan. That's the farm trick. Honest, said plainly in the video: this isn't breaded fried chicken, and floured chicken still never goes in a cold pan. It pops a little at the end. And 165°F at the bone is the safe number; past that is for tenderness. Did your mother fry chicken, or do something else with the thighs — and who got the thighs at your table? Tell me, and tell me her name. I read every one.