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Check out this new take on Mississippi chicken. Destined to be a new weeknight favorite, this simple two-step method couldn't be easier. Just brown flavorful thighs in a pan with ranch seasoning and pepperoncini, then roast it in the oven. Ta-dah!
butter
1 stick
1 seasoning packet or 3 tbsp of shaker seasoning
Au Jus mix
1 packet
sliced pepperoncini
8
pepperoncini juice
⅓ cup
olive oil
2 tablespoons
bone-in, skin-on chicken thighs
6
For safe meat preparation, reference the USDA website.
THIS RECIPE IS AIR FRYER-FRIENDLY
Simply reduce the cooking time and temperature on your air fryer as shown here.*
Timing
Set air fryer timer for half the cooking time of a conventional oven. Add extra time for doneness if needed.
Temperature
Reduce regular oven temperature by 25° to 50° (not going below 350°) on your air fryer. If food is getting too dark, reduce by another 25°.
* Always follow manufacturer’s instructions.
Preheat the oven to 400° F. In a small sauce pot, melt the butter over medium heat. Whisk in the ranch seasoning mix and the au jus mix until well combined.
Stir in the pepperoncini and pepperoncini juice. Bring to a simmer and let cook for 2–3 minutes.
In an oven-safe large sauté pan, heat the oil over high heat. Sear the chicken thighs skin side down, without disturbing, until browned, about 5–7 minutes.
Flip the chicken and pour the sauce over the thighs. Roast in the oven until the chicken is cooked through, spooning sauce over the chicken periodically, about 25–30 minutes. Serve immediately.
Note: To cook in the slow cooker, simply add the chicken and all of the other ingredients to the pot, and cook for about 5–6 hours on low.
