This tiger chicken technique transforms simple chicken leg quarters into a crispy, flavor-packed dinner that looks as impressive as it tastes.
The signature “tiger cut” scoring method allows the seasoning to penetrate deeper into the meat while helping the skin roast up incredibly crisp and golden. The result is chicken that is beautifully seasoned, juicy on the inside, and irresistibly crunchy on the outside.
After roasting, the flavorful drippings turn into a quick pan gravy that comes together in just minutes. With a little flour and chicken broth, the rich browned bits from the roasting pan become a savory sauce that perfectly complements the roasted chicken.
It’s an easy way to turn a humble cut of chicken into a bold, restaurant-style meal.
Ingredients
Seasoning Salt
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon baking soda
Chicken and Pan Sauce
- 4 chicken leg quarters, skin on
- 2 tablespoons all-purpose flour
- 1 1/3 cups chicken bone broth, or as needed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 pinch cayenne pepper
- 1 sprig fresh herb such as thyme or rosemary (optional)
Directions
- In a small bowl, combine kosher salt, black pepper, garlic powder, chipotle chili powder, and baking soda. Mix thoroughly and set aside.
- Place a chicken leg quarter skin-side up on a cutting board. Using a sharp knife, begin about halfway up the leg and make parallel cuts through the skin down to the bone every 1/4 inch. Continue the cuts across the thigh to create the signature “tiger stripe” pattern. Repeat with the remaining chicken legs.
- Line a baking sheet with parchment paper and place the chicken leg quarters skin-side down on the sheet.
- Sprinkle half of the seasoning mixture evenly over the underside of the chicken.
- Flip the chicken pieces over so the skin side is facing up. Sprinkle the remaining seasoning mixture evenly over the skin.
- Place the baking sheet in the refrigerator uncovered and allow the chicken to dry overnight. This step helps produce extra crispy skin when roasted.
- Preheat the oven to 450°F (235°C) and position a rack in the upper center of the oven.
- Roast the chicken for about 45 minutes, or until the skin is deeply browned and crispy and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Transfer the chicken to a plate and keep warm while preparing the pan gravy.
- Scrape the drippings from the parchment paper into a small skillet and place over medium-high heat.
- Add the flour and whisk constantly until the mixture turns lightly golden and smells slightly nutty, about 2 minutes.
- Slowly pour in the chicken broth while whisking continuously. Bring the mixture to a simmer and cook until the sauce thickens.
- Adjust the consistency by adding more broth to thin the gravy or simmering longer to thicken.
- Season the gravy with salt, black pepper, and a pinch of cayenne. Add a sprig of fresh herb if desired and whisk for another minute.
- Spoon a little pan gravy onto a plate and place the roasted chicken on top before serving.