Do you know how to cook chicken so it’s truly tender, moist and falls off the bone? With our fall off the bone chicken recipe, you’ll cook perfect chicken every time and it has all chances to become one of your favorite recipes.
The fall of the bone result can be reached in several ways. If you have a slow cooker – you can keep doing your things or have a walk and a slow cooker will simmer your fall of the bone chicken for you. If you are not a happy owner of a slow cooker, don’t be upset. You can still have an opportunity to enjoy fall off the bone chicken. Cook it in your oven using oven cooking bags or baking dish covered with foil. Both of these methods will work as mini steamers in your oven and provide a perfect fall of the bone effect.
Our fall of the bone chicken is a great choice for weekend family dinner or when your friends come over. You could prepare chicken thighs for baking in the evening and cook the fall of the bone chicken in the morning. You’ll receive tender and moist chicken with limited work and hassle.
What is fall off the bone chicken?
As you may understand from the name of the recipe, the chicken quite literally falls off the bone after cooking. We all know, that it’s quite easy to prepare too dry chicken. With this fall off the bone chicken recipe, you’ll get super tender and moist chicken thighs with perfectly golden and crispy skin on top, and the meat will really fall off the bone. Keep reading our recipe to find out all secrets of fall off the bone chicken.
How to make fall off the bone chicken?
- The cooking time is quite long to fall off the bone chicken. But it’s passive time, you are just waiting for your perfect fall off the bone chicken.
- First, pat the chicken thighs completely dry with paper towels.
- Make a spicy mixture, sprinkle it over the chicken, and toss well. Arrange chicken thighs in a baking dish, cover it with foil and transfer to the fridge for at least 4 hours. Bake in a preheated to 300 F oven for 2 hours.
- Uncover the chicken, remove as much liquid from the dish as possible, and reserve it.
- Return chicken to the oven and broil until golden and crispy. That’s it! Serve with reserved pan juices and chopped chives.
☞ What to serve with fall off the bone chicken?
I love the fall off the bone chicken served over mashed potatoes. Mmmm, creamy mashed potatoes, and super tender chicken. Perfect combination, but not the only one. You can serve fall of the bone chicken with rice, risotto, creamy polenta, grilled veggies, vegetable salad, or leafy greens. You can even eat fall of the bone chicken on its own. Just choose what most appeals to you.
☞ How long does fall off the bone chicken last?
Properly stored, fall off the bone chicken will last for 3 to 4 days in the refrigerator. To maintain the quality of fall off the bone chicken, store it in an airtight container or ziplock storage bag. You can also wrap it tightly with aluminum foil or plastic wrap.
☞ Can you reheat fall off the bone chicken?
Great news: Yes, it is possible to reheat fall of the bone chicken, so that it tastes just as crispy and juicy as the night before. Start by taking the thighs out of the fridge and allow to sit out for 15 minutes, so they approach room temperature. During this time, heat your oven to 350 F. Cover a baking sheet with foil and arrange chicken on it. Cook for around 20 to 30 minutes or until the oven has dried out the skin enough to become crisp again. Reheat pan juices in a small pan over medium-low heat until hot or use the microwave.
How to make Fall-Off-the-Bone Chicken from scratch:
- Step 1 Prepare your 9×13 inch baking dish. In a small bowl mix brown sugar, paprika, garlic powder, salt, and pepper. Place patted completely dry chicken thighs in a large bowl and sprinkle with the prepared spice mix. Toss it well with your hands until completely coated.
- Step 2 Transfer spiced chicken to the baking dish and arrange in a single layer. Cover the dish with foil and place in a fridge for at least 4 hours. Better if you leave chicken thighs in the fridge overnight.
- Step 3 Preheat your oven to 300 F. Take the baking dish with chicken out of the fridge and let sit at room temperature for 10 minutes. Transfer chicken thighs to the oven and bake for 2 hours. When the chicken becomes tender and super moist, remove them from the oven and take off the foil. Use ladle or spoon to remove all juices from the baking dish. Reserve juices for later use.
- Step 4 Turn your oven to broil and return chicken thighs to the oven for 5 minutes or until reach desired crispiness. Finely chop chives. Transfer chicken to a serving plate and serve with reserved juices and chopped chives.
Baking Tips For Fall-Off-the-Bone Chicken
- You can swap chopped chives to finely chopped parsley or cilantro.
- If you love more spicy chicken you can easily add some chili powder or cayenne pepper to your spice mixture.
- If you need to feed more people, just double or triple the number of ingredients, depending on the number of servings that are required.
More Chicken Recipes You’ll Love
- BAKED BANG BANG CHICKEN
- ALICE SPRINGS CHICKEN RECIPE (OUTBACK COPYCAT)
- MARRY ME CHICKEN
- CHICKEN PICCATA
- CREAMY CHICKEN BAKE
- 6 chicken thighs, skin-on, bone-in
- 1 tsp brown sugar
- 1 ½ tsp paprika
- ½ garlic powder
- 1 tsp sea salt (or to taste)
- ½ tsp black pepper (or to taste)
- 1 tbsp finely chopped chives (for garnish, optional)
- In a small bowl mix all of the spices. Put the chicken in a large bowl, add the spice mixture and toss well.
- Arrange coated chicken thighs to an oven-safe baking dish. Cover the dish with foil and transfer to the fridge for a minimum 4 hours.
- Preheat the oven to 300 F. Take chicken thighs out of the fridge and let sit for 10 minutes at room temperature. Bake for 2 hours or until super moist. Remove from the oven and take the foil of the dish. Spoon out all juices and reserve for later.
- Turn the oven to broil and return the chicken back to the oven. Broil for 5 minutes or until crisp and golden. Serve chicken thighs with reserved pan juices and chopped chives.
- Don’t forget to pat chicken thighs completely dry with paper towels before tossing with the spicy mixture. In order to achieve perfectly crispy skin, you need to remove as much moisture from the raw chicken as possible.
- Washing raw chicken before cooking can increase the risk of food poisoning from campylobacter bacteria. Splashes of water from washing chicken can spread the bacteria onto working surfaces, hands, and clothing. Cooking will kill any bacteria, but you need to wash your hands with soap and clean all utensils, chopping boards, knives, and surfaces used to prepare raw chicken.