I rarely buy chicken parts, unless it's a special bulk deal for legs or wings. I prefer to get a whole bird and break it down. Then I also can make some fresh stock. Those of you who read my blog from time to time know what a brining fanatic I am. Only when you have brined a chicken breast for several hours, pounded it flat, breaded and shallow fried it, will you know why I do it. My legs and thighs were brined overnight, a long time even for me. But a thorough rinse and no added salt during cooking are the only rules you need to obey.
Pan-fried chicken legs and thighs
2 chicken legs
2 chicken thighs
1 tbsp olive oil
1 tbsp butter
black pepper, garlic powder, onion powder, paprika (all to taste)
Heat the oil and butter in a cast iron or other heavy skillet until the butter has melted and is almost ready to brown. Season the chicken with all the dry ingredients and place it skin side down in the pan. Leave it alone for 5 minutes. Turn it. Leave it alone for 5 minutes. Reduce the heat to medium low. Tent loosely with a piece of foil. Continue cooking about 10 more minutes until juices run clear.