16 August, 2017
Crispy Chicken (AIP)
I’ve never been a big fan of chicken thighs or legs in the past, but I have learned to love them as I experiment with different recipes over the last few years. This crispy chicken is right up my ally because I love to eat the skin if it’s nice and crispy and flavorful. Well this recipe didn’t disappoint. The skin was nice and golden brown and just the right amount of crispy.
I found this recipe while looking for AIP (Autoimmune protocol diet?)recipes on Pinterest. The recipe comes from a blog called The Emancipated Epicure. I only made one change, by adding less pepper than the original recipe. Now even if you don’t follow an AIP diet this recipe is still good for any kind of diet.
I made a double batch with both thighs and legs. We had a lot left over and I did notice the skin was not appealing anymore the next day. I used the left over chicken to make chicken quesadillas for supper the following night. Yum! I think I would make a double batch again just to have the left over chicken to use in something else. It made the supper for the next night nice and simple.
My family liked the chicken, but I think I was the biggest fan of it. I think that’s because I love the crispy skin. If you try this recipe out let me know what you think of it.
- 8 chicken or legs thighs
- 2 1/2 Tbsp. olive oil
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. sea salt or pink salt
- 1/4 tsp. ground sage
**Optional with reintro of seeds:
- 1/2 tsp. mustard powder
- 1/4 tsp. black pepper
- Preheat oven to 425. Line a baking pan with tin foil.
- Mix together the spices and olive oil.
- Brush the mixture on both sides on the thigh or leg. Place them in pan skin side up for the thighs.
- Bake for 30-45 minutes until the chicken is golden brown.
- Serve and enjoy!
We ate ours with brown rice and used the juice from the pan to put over the rice. Yum!