Crispy Iron Skillet Chicken
- Yield: 2 servings
- Prep: 5 mins
- Cook: 25 mins
Executive Chef Eddy Shin at Chapter 8 Steakhouse in Agoura Hills, Calif., uses a cast iron skillet for his chicken, which he starts on the stovetop and finishes in the oven. This dish is best served immediately.
Ingredients
- 2 bone-in chicken breast halves or leg quarters
- 1/2teaspoon salt
- 1/8teaspoon white pepper
- 3tablespoons canola, peanut or vegetable oil
Instructions
- Preheat oven to 450F.
- Sprinkle chicken with salt and pepper. Heat a cast iron skillet over high heat. Add oil and place chicken skin side down in the pan.
- Cook 7 to 8 minutes or until a crispy crust forms.
- Place in oven and bake 15 to 20 minutes. Pierce chicken with a fork near end; if juices run clear, chicken is done.
Recipe by Chef Eddy Shin
Nutritional Info *per serving
- Glycemic Load 0
- Calories 330
- Fat 24g
- Saturated Fat 2.5g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 14g
- Cholesterol 75mg
- Sodium 650mg
- Potassium 220mg
- Carbohydrate 0g
- Fiber 0g
- Sugars 0
- Protein 27g
- Trans Fat 0
- Vitamin A 0
- Vitamin C 0
- Calcium 2%
- Iron 6%