The Best Effing Chicken Recipe Ever. Seriously.

It’s rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and an herb vinaigrette. (It’s genius.) But the simple 2-ingredient, 1-minute-prep chicken is a revelation all by itself, especially because it’s the easiest recipe ever, feeds 6 for under $15, and every piece is the best piece (no bones + impossibly juicy meat + ultra-crispy skin = bliss). Do yourself a favor: Make this chicken. Then do us one in return: Show us your chicken via photo on Instagram and/or Facebook with the hashtag #besteffingchicken and @gffmag. We can’t wait to hear what you think!

Serves 4 to 6

1 large whole chicken (about 4 1/2 pounds), deboned and butterflied so it can lay flat, in one piece, with the skin side up (ask the butcher to do it for you)
1 teaspoon kosher salt

Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.

Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, about 3 inches from the heat, to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.

Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.

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Photo credit: Maren Caruso

16 Comments on “The Best Effing Chicken Recipe Ever. Seriously.”

  1. Can you get the same results by just taking out back bone. Then pressing flat to break the breast bone.

  2. This sounds bland as f*&k! Where is the flavour? Chicken by itself is rather blah! No thanks.

  3. Why do u feel it necessary to show a comment as above with the f word? Are you that desperate for/ to show recipe comments. It’s enough to drop GFF as a newsletter.

  4. Isn’t this a Spatchcock Chicken? Or I s the butcher completely deboning the chicken and leaving the chicken in tact?

  5. How do I de-bone a chicken? I would really appreciate knowing how to do this. Thank you.

  6. Wait…a whole chicken and only ONE TEASPOON of salt? No other seasonings? I can’t imagine how bland this tastes. Crispy skin, moist meat aside, it will have no actual flavor! And somehow this is the best effing chicken ever…I’m dying laughing right now. Who actually cooks this way?

  7. I have made this recipe a number of times and it is always a huge hit. It sounds like it would be bland with only salt, but trust me, it is absolutely deserving of its name. Thank you Erica!

  8. Thank you for saying so, Laurie! I definitely wouldn’t make a claim that doesn’t stand up. This chicken is mystifying!

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