Crispy Brick Chicken Recipe

Prepare chicken

Pat the boneless chicken leg dry with paper towels. If the leg is uneven in thickness, butterfly slightly or pound gently to an even 3/4-inch thickness for even contact when pressed.

Season both sides of the chicken with 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Rub with 1 tablespoon olive oil to help the seasonings adhere.

Heat a large cast-iron or heavy skillet over medium-high heat until very hot, about 3–5 minutes. Add 1 tbsp olive oil and swirl to coat. Place the chicken in the skillet skin-side down (if skin is present) or presentation side down.

Immediately place a heavy weight on top of the chicken to press it flat (a foil-wrapped brick, another heavy skillet, or a lid with a weight). This maximizes surface contact to create an evenly crisped exterior. Maintain medium-high heat.

Cook pressed for 6–8 minutes without moving, until the underside is deep golden-brown and crisp. Remove the weight carefully and flip the chicken. Press again with the weight and cook for an additional 3–5 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If chicken is browning too quickly, reduce heat to medium.

Transfer the chicken to a cutting board and rest 5 minutes before slicing. While resting, you can tent loosely with foil to keep warm.

Preheat the oven to 400°F (200°C). Spread 2 cups focaccia cubes on a baking sheet, drizzle with 1 teaspoon olive oil and a pinch of salt, and toast in the oven 6–8 minutes until edges are golden and slightly crisp. Remove and let cool slightly.

If you don't have pre-roasted red onion, roast 1 small red onion: slice into wedges, toss with 1 tsp olive oil and a pinch of salt, roast at 400°F (200°C) for 20–25 minutes until caramelized. Cool and thinly slice to measure 1/2 cup.

In a large bowl combine 2 cups tomatoes, 1/2 cup roasted red onion, 2 cups toasted focaccia cubes, and 1/2 cup torn basil leaves. Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (optional), 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified.

Taste and adjust seasoning — add more salt, pepper, or honey to balance acidity. If the dressing is too sharp, add another 1/2 tsp honey or a pinch more olive oil.

Dress the panzanella: pour about 2–3 tablespoons of vinaigrette over the salad and toss gently to coat. Let sit 5–10 minutes so the bread soaks up the dressing and tomato juices.

Slice the rested brick chicken into 1/2-inch slices. Mound a generous portion of panzanella on each plate or a shared platter.

Arrange the sliced crispy brick chicken over or beside the salad. Spoon any pan juices over the chicken for extra flavor.

Garnish with additional torn basil if desired and serve immediately so the chicken remains crisp and the bread in the salad is pleasantly soaked but still slightly textural.