Dedant. Dedant. Deda deda....Dedant.

On today's episode of My Very Own Cooking Show...a surprise! The rehearsals did not include such a surprise of this nature. Even though I carefully planned and calculated each ingredient on my way home from work. There is always something lingering in the kitchen that just might come in handy! ANDY!
I suppose with my new work load I have been just a small smudge of a hint of LAZY in my very own kitchen studio. But, I knew tonight's menu was going to include one of my favorite piece's of meat. the grand old chicken thigh! And any one who watches the show knows that I prefer my thigh's to be ultra crispy...but with out all the extra ingredients most folks would use to make their thigh's as crispy as mine. But today!!! Low and behold! I offer you a most magical unforeseen ingredient to the ULTIMATE crispy chicken thigh's. If you want to pull this off in your OWN very own kitchen...here is the secret!

It has to be raining really hard!! ANd You have to forget to clean the counter tops with the weak bleach solution you would otherwise use...just before you leave for work in the morning...like you always do!! BUT OF COURSE! Why come home to those coffee cup rings on the counter! Leave them there! No worries...you can get to it later! THEN! Come home from an Ultra long day...and don;t forget that you can catch those coffee cup rings later on. AFTER the final clean up...Only after you finally get some of those Ultimate Crispy Chicken Thigh's settled into the bottom of your belly. And only then! Will this magic ingredient work!

First. As always.. just a cap full of olive oil to coat the chicken. Do not use more then a cap full...A-because it's expensive! B- because it is more then enough to coat 2 of my thigh's! So that equals 1 cap full of Olive Oil per every two thigh's. Beyond that it is your liking of salt and pepper. I always use cracked sea salt and measure as I crack. And tonight I happened to see a spice on the back of the shelf that I usually keep for certain shell fish boils. Old Bay Seasoning! So I sprinkled some of the red stuff around and gave it a minimal covering.

But Jowal?? You ask. How is THAT going to make them crispy? What about the batter? What about the bread crumb's? Old Bay Seasoning can't be the secret right?
RIGHT! But it was a great option for a fresh sort of flavor on a stormy damp night. And I am going to bet that at least 90% of my hometown viewers have the Old Bay Seasoning right there on their very own spice shelf too! And that is mainly in part of it's origin to the Chesapeake Bay.

So now we have a new twist on the Ultimate Crispy Chicken Thigh's! The way I make them crispy is actually very simple. And I know I have an advantage that most people don't here on My Very Own Cooking Show! But as long as you are creative! You will be fine.

I have the broiler on full blast. And my advantage is that the stove here on My Very Own Cooking Show allows me a much larger range of distance from my thigh's to the heat source. I can set my thigh's as much as 8 inches from the blazing red infra HOT source of energy. This allows me to cook them a bit slower then an average broiling experience. And in turn I can cook them long enough to ensure the meat is cooked all the way through and down to the bones of my thigh. I suppose 'chef's' would call this a FLASH method. But with a typical FLASH method you would Blaze your thigh's with high heat...and then reduce the temp after you achieve crispness to allow the meat to complete it's cooking. And you CAN use this method too. But, for the ultimate crisp with out charring the meat...try my method. Every broiler has settings to use that you can create a distance with. Use the furthest one. My thigh's were about 8 inches from the heat source. And on that setting I turned them ONCE after 25 minutes...allowed the other side to BLAZE for about 10 minutes just to get that extra crispness I long for on my thigh's...then turned the power off and let them rest in the broiler for another 30 minutes or so.

You will have to try this a few times to get it right. I, of course am a natural. Once you get passed the eye burning sting from the ever so hot metal that will surround YOUR very own kitchen. And then the the occasional smoke GUSHING from the vent and stove top...just enough to trip the smoke detector so that you have to go running at it with a dish towel that is spinning faster then the blades of a helicopter to disengage the loud piercing noise that has the whole city looking in your direction....

Then only then do you remove your thigh's from the broiler and set them aside to rest for a moment while you finish up any side dishes that you may desire with this delicacy...I chose steamed Broccoli florets. I pondered a cheesy pasta side...but after the long day I had and the LAZINESS I have succumbed to in the last few days....I was happy with just the protein and fiber!

And for that last minute ingredient...just for some added fiber AND protein...take a look at those succulent thigh's...squint and focus at the brownish black movement. Now once you realize. Maybe you can be as lucky as I was and the oven is still PIPING HOT! Reach for the power knob and turn the broiler back on. Look around at the whole army of ANT'S that is covering your counter top and stove top...and the plate with your thigh's. But DO NOT surrender! Toss your thigh's right back on to the broiling pan and SEER those ant's. Pour yourself a glass of wine and take a long hard gulp just before you withdraw your thigh's ... prepare your plate to look pretty...
Take a bite! Notice the added crunch! (that is probably just your imagination) MMMM SO Good are my Crispy Thigh's with a hint of Old Bay Seasoning and slight sprinkling of ANT'S!

CUT