Whole Boneless Chicken

This recipe will assume you have purchased a boneless chicken. If you have a whole chicken and would like to tackle deboning yourself, I'll add a link at the bottom of the page.

Ingredients:

• 1 whole boneless chicken, skin-on

• 1 tbsp kosher salt

• 1 tsp black pepper

• 2 tbsp chili crisp oil

• Optional: a splash of white wine, lemon juice, or vinegar to deglaze

Instructions:

1. Prep the Chicken: Pat the chicken dry with paper towels — moisture is the enemy of crisp skin. Lay the chicken out flat and season both sides generously with salt, pepper, and drizzle chili crisp oil on the meat. Fold the chicken in half lengthwise along its back (there should be skin on both sides).

2. Render & Crisp: Heat a large steel skillet over medium heat with a small amount of oil or schmalz. Once shimmering, place the chicken in the pan, cover with a sheet of parchment paper and place a heavy cast iron pan or pot on top to press the chicken. Continue cooking without flipping for about 8–12 minutes, adjusting the heat as needed. You’ll hear it crackling like a dream. Can check the chicken occasionally to see if it is sticking to the pan, and you will know it is ready to flip when it easily releases from the steel pan.

   

   
   

3. Flip and Finish: Flip chicken, replace the parchment and heavy pot, and cook 8–10 more minutes, depending on thickness. You'll want the skin to brown and crisp, but not burn. Again, it should stick to the steel pan at first, but then release when it's finished. Check the internal temperature with a quick-read digital thermometer if you have any doubts about doneness!

   
   

4. 

   Deglaze (Optional): Once cooked through (internal temp 160–165°F), remove the chicken to rest. If you want a quick pan sauce, splash a bit of white wine, lemon juice, or apple cider vinegar into the hot pan and scrape up the browned bits.

   
   

5. Slice & Serve: Slice the chicken into portions. Serve with roasted vegetables, crusty bread, or over greens. Serve pan sauce on the side or over veggies - not directly on the chicken. You want to keep that skin CRISPY!

   

   
   
   
   

Notes:

• If your chicken isn't fully boneless, I recommend Jacque Pepin's method for deboning found here: https://jp.foundation/video/deboning-a-chicken-for-galantine

• The chicken gravy pairs perfectly with mashed potatoes for a side.

• This is a fabulous way to serve dark meat, white meat, and everything in between for guests who don't have to worry about cutting the meat off the bones!