Tiger Chicken

This tiger chicken technique is the best way to roast chicken leg quarters, a very popular cut of chicken. The skin is crispy and the meat comes out tender, succulent, and beautifully seasoned. Along with the fastest, best, tastiest pan sauce ever, you are in for an exceptional bite of chicken.

Prep Time: Cook Time: Refrigerate Time:

15 mins 50 mins 8 hrs

Total Time: Servings:

9 hrs 5 mins 4

Ingredients

Seasoning Salt

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon chipotle chili powder

• 1/4 teaspoon baking soda

Chicken and Pan Sauce

• 4 chicken leg quarters, with skin

• 2 tablespoons all-purpose flour (gluten-free)

• 1 1/3 cups chicken bone broth, or as needed

• salt and freshly ground black pepper to taste

• 1 pinch cayenne

• 1 sprig any fresh herb (optional)

Directions

1. For seasoning salt, combine salt, black pepper, garlic powder, chipotle chili powder, and baking soda in a small bowl. Stir together thoroughly, and set aside.

2. For tiger cut chicken, lay a leg quarter, skin side up, on a cutting board. With a sharp knife, begin halfway up the chicken leg, and make cuts through the skin to the bone, every 1/4 -inch. Make these parallel cuts all the way to the end of the thigh. Repeat with remaining leg quarters.

3. Line a baking sheet with parchment paper, and place the chicken, skin side down, on the prepared baking sheet. Sprinkle surface with 1/2 of the seasoning salt. Turn legs over and sprinkle the remaining seasoning salt on the skin side, distributing it evenly over the entire surface.

4. Refrigerate chicken legs on the baking sheet, uncovered, to dry out overnight.

5. Preheat the oven to 450 degrees F (235 degrees C). Set a rack in the upper center of the oven.

6. Roast chicken in the preheated oven until skin is crispy, chicken is no longer pink at the bone, and juices run clear, about 45 minutes. An instant read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).

7. Remove chicken to a plate; keep chicken warm while preparing a pan gravy.

8. Scrape drippings from the parchment into a small skillet, and place over medium-high heat. Add flour, and stir continually with a whisk until flour begins to smell like baked pie crust, about 2 minutes.

9. Pour in chicken broth; whisk continuously, and bring sauce to a simmer to thicken. Adjust thickness by adding a little broth to thin, or by simmering a bit longer to thicken. Season with salt, black pepper, and cayenne. Toss in a sprig of any fresh herb and whisk for a minute more.

10. Add a spoonful of pan sauce to a plate and add chicken on top to serve.

Nutrition Facts (per serving)

149	Calories
6g	Fat
4g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 149
	% Daily Value *
Total Fat 6g	8%
Saturated Fat 2g	8%
Cholesterol 83mg	28%
Sodium 854mg	37%
Total Carbohydrate 4g	1%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 19g	38%
Vitamin C 0mg	0%
Calcium 16mg	1%
Iron 1mg	6%
Potassium 196mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.