When the summer time comes and it’s perfect for picnics, this chicken recipe will definitely be on the menu. However, while the spring sun doesn’t shine as brightly as the summer sun yet, it’s perfect to eat these chicken drumstick and thighs at the kitchen table. You will hear no complaints from my family; and I am pretty sure you won’t hear anything from yours either. This is a classic recipe that everyone will surely appreciate no matter what. Because who doesn’t like chicken?
See what our friends from The Kitchn have to say about this recipe:
“For even crispier skin, this recipe starts by giving the chicken pieces a simple coating of baking powder and salt. Baking powder leaves you with chicken skin that’s light and super crispy, evenly golden all over, and perfect for soaking up the sweet, sticky glaze.”
I have done this advice and it really did make the chicken skin taste crispier. What else are you waiting for; grab this recipe now and make it for your family. You will have the grandest mealtime with this.
Ingredients
2 pounds Tyson chicken drumsticks, bone-in thighs, or combination
1 tablespoon Clabber Girl baking powder
1 teaspoon kosher salt
1 tablespoon Argo cornstarch
2 tablespoons water
1/2 cup Domino packed light brown sugar
2 tablespoons Heinz apple cider vinegar
1 tablespoon tamari or Kikkoman soy sauce
Instructions
Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with aluminum foil, then fit it with a wire rack.
Pat the chicken dry with paper towels. Place in a large bowl or resealable plastic bag, add the baking powder and salt, and toss to evenly coat. Place the chicken skin-side up on the wire rack. Roast until the chicken is cooked through, registers an internal temperature of 145°F, and the skin is browned and crispy, 45 to 50 minutes. Meanwhile, make the glaze.
Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved. Place the sugar, vinegar, and tamari or soy sauce in a small saucepan over medium heat, stirring until the sugar is dissolved. Whisk in the cornstarch mixture. Bring to a boil and cook, stirring frequently, until the glaze starts to thicken, 3 to 4 minutes. Remove from the heat.
Remove the chicken from the oven and heat the oven to broil. Brush the chicken pieces all over with the glaze, using up all the glaze. Broil until the glaze is bubbling, 2 to 3 minutes.
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Quick Tip: Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.
Thanks again to The Kitchn for this amazing recipe.
