1/2 tspsalt for flour * (you will need extra to salt chicken before dredging)
1Tablespooncracked black pepper
1pkgskin on chicken thighs (8-10)
1cupmelted fat (lard, ghee, bacon fat etc.)
Mix together flour, cayenne pepper, chili powder, garlic powder, onion powder, and salt in a shallow bowl.
Place heavy duty foil on cookie sheet to cover entire surface of the sheet pan. If you are frying on stove top, melt fat in skillet.Melt fat, pour onto foil lined cookie sheet
Salt raw chicken, front and back, making sure to stretch out the extra skin that is tucked under the chicken. This will get extra, extra crispy. Dredge chicken pieces in flour mixture and place onto the oil on cookie sheet or into skillet.When all chicken is dredged, I use some of the extra cassava flour mixture and sprinkle more flour onto the top of the chicken (for added crunch later).Grind, cracked, black pepper onto chicken before placing in oven.
Place chicken into a preheated 375 degree oven.Bake for 35 minutes, then turn chicken and bake for another 30-35 minutes depending on how thick your chicken is.
When done cooking, take out of skillet or off of pan and place on paper towels or metal rack to drain for about 5 minutes.Serve and enjoy!!!
***One of my favorite ways to eat this chicken is of course with gravy, but my husband swears by a drizzle of maple syrup and a couple shakes of tabasco for an amazing sweet and spicy flavor.***Make extra, this is wonderful leftover for lunches or taken off the bone and put into a fried chicken salad.