Cast Iron Skillet Chicken Legs

In a small bowl combine the salt garlic powder and pepper then sprinkle over the meat on both sides.

Cast iron skillet chicken legs. Chicken legs also called leg quarters are a great cut for baking in a cast-iron pan. Preheat oven to 350F 180C. How to make onion chicken.

Place your chicken in the cast iron skillet. Heat large cast-iron skillet over medium-high heat. Cover the skillet with a wire splatter screen to prevent excess.

A cast iron skillet is a great choice for pan-frying chicken legs because of its excellent heat retention but you can use any skillet thats large enough to hold the chicken without crowding. In a large cast iron skillet add a good drizzle of extra virgin olive oil about 2 tablespoons or so. Have a pair of tongs handy for turning the chicken.

Once dried season them with garlic onion salt and pepper. Frying chicken legs in a pan is a standard affair in our house. Tajín spice optional 8 chicken legs bone-in skin-on rinsed and patted dry ¼ cup olive oil ½ cup apple cider vinegar ¼ cup barbecue sauce I use Rays No Sugar Added.

Add the chicken legs and sear for 3 to 5 minutes per side or until golden brown. They have plenty of skin to crisp up thanks to the conjoining thigh and drumstick. Heat 2 tablespoons of vegetable oil in a skillet on medium-high heat.

After boiling rinse the chicken legs under cold running water until the water runs clear. Add oil and sear chicken skin side down until golden brown about 5. Heat your cast iron skillet over medium heat add Fat.