No-oil Crispy Chicken (ไก่กรอบไม่ง้อน้ำมัน)

1.Dry the chicken pieces thoroughly using a paper towel. Use a knife to lightly score the meat side to make it evenly thick.

2.Sprinkle a small amount of salt evenly over the chicken pieces. Arrange them on a tray and refrigerate uncovered for 12 hours.

3.When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes.

4.Heat a pan over medium heat. Place the chicken pieces skin side down, cover, and cook over medium heat. The chicken will gradually cook, and fat will render out. Fry the chicken covered for about 10 minutes.

5.Remove the cover and check if the skin side is crispy. If not, continue frying for about 3-5 minutes until it crisps up. Then, flip the chicken to fry on the other side until well-cooked, about 3 minutes. Remove chicken from the skillet and let it rest for 3 minutes before serving. Sprinkle with salt and pepper before serving.