Winner, Winner...

...Chicken Dinner!

This recipe is more about method than anything else. And because there are only two ingredients the simplicity of this recipe is the key to its astonishing success.  

First, let's talk about the key player.  The bird.  In my humble opinion it is the chicken thigh that rules the Fried Chicken Realm.  Bone-in and skin-on. They are ridiculously inexpensive, plentiful in large family-sized packages and are endowed with the perfect ratio of flesh, skin and fat.  Bone-in resists over-cooking and imparts its own essence that is the pathway to real flavor,

To prep you thighs pat them dry with paper towels and place skin side up in your sink.  Anoint them liberally with fresh-cracked sea salt. 

Next, take your skillet and set it over a cold burner.  Place your thighs in the skillet skin side down with no heat at all.  More fresh-cracked sea salt on the skinless side facing up.  Cover and turn the heat to high for five minutes then reduce to medium low. Resist looking to take a peek.

At the fifteen minute mark remover the lid and rotate your thighs - do not flip - simply rotate them, skin side down, 180 degrees. If you have too much juice, water, moisture simply remove your thighs for a moment and drain and wipe your pan.  Return the thighs as they were and carry-on.  

At the thirty minute mark flip your thighs.  You will note that the fat has rendered and converted the skin into an obnoxiously golden state of crispiness.  Turn the heat down and allow to simmer another 15 minutes.  This will allow you to assemble your sides and accompaniments.   

Two ingredients - chicken thighs and coarsely-ground sea salt.

Bam!