The chicken legs in Chef John’s golden chicken are cooked low and slow until they fall off the bone and are covered in a rich golden sauce.
Lay the skin-up on a work surface the chicken leg quarters.
Each drumstick should be cut through to the bone at its thickest point.
Then, make two cuts in the center of each thigh, spaced about 1 inch apart.
2 teaspoons of kosher salt should be liberally sprinkled on both sides.
Over high heat, warm oil in a big skillet.
Add the chicken skin-side down and sear for 5 to 6 minutes, or until the skin is nicely browned.
2 minutes of flipping and searing follow.
Remove the chicken to a plate after turning off the heat, leaving any rendered fat in the skillet.