I've been baking chicken for over fifty years.
Through the years I've learned a few secrets for
creating juicy and tender crispy skinned chicken.
In this recipe I spiced it up a little bit by adding
in a few drops of Sriricha hot pepper and soy sauces,
to the egg wash to dip the chicken in before breading.
Some people double dip the chicken in this egg wash
and flour mixture to make a thicker crusty chicken.
4 tablespoons olive oil
4 chicken thighs, skin on
1 large egg
1/4 cup milk
1 teaspoon soy sauce
2 drops hot pepper sauce
2 cups flour
1 teaspoon chili powder
dash of ground black pepper
dash of garlic powder
dash of salt
Preheat oven to 375 degrees F.
Drizzle oil in bottom of roasting pan.
in a bowl beat egg, milk, soy and hot sauce.
In another bowl combine flour, chili powder,
black pepper, garlic powder and salt.
Dip each chicken thigh in egg wash mixture and
then dredge in seasoned flour mixture.
Place chicken skin side down in roasting pan.
Bake covered for about 40 minutes,
then turn chicken thighs over and continue baking,
uncovered for about 20 minutes until browned on top.