Cold Pan Crispy Chicken Thighs
A technique for cooking boneless, skin-on chicken thighs by starting them in a cold pan. This method gently renders the fat beneath the skin, resulting in an exceptionally crispy exterior and juicy, tender meat.
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🍳 Cooking Flow
Season skin side with only salt, and season the meat side with chicken seasoning. → Place chicken skin-side down in a cold pan with a little oil and weight it down with a press. → Cook on medium heat until fat renders and the skin becomes golden and crisp. → Flip over, baste with butter if desired, and finish cooking through.
Cooking Steps
Brief Cooking Order
Season skin side with only salt, and season the meat side with chicken seasoning. → Place chicken skin-side down in a cold pan with a little oil and weight it down with a press. → Cook on medium heat until fat renders and the skin becomes golden and crisp. → Flip over, baste with butter if desired, and finish cooking through.
Introduction
A technique for cooking boneless, skin-on chicken thighs by starting them in a cold pan. This method gently renders the fat beneath the skin, resulting in an exceptionally crispy exterior and juicy, tender meat.
Step 1
Season the skin side of the boneless, skin-on chicken thighs with salt only.
Step 2
Flip the thighs over and season the flesh side with chicken seasoning (or salt and pepper).
Step 3
Add a small amount of neutral oil to a cold pan, then place the chicken thighs skin-side down into the cold pan.
Step 4
Place a protein press or weight on top of the chicken and turn the stove on to medium heat.
Step 5
Cook on medium heat while the fat renders out under the skin. Allow the Maillard reaction to develop so the skin naturally releases from the pan.
Ingredients List
Important Notes
Do not put spice rubs or seasoning mixes on the skin side, as they will burn during the rendering process.
Starting with a cold pan allows the sub-skin fat to render out slowly without scorching the surface.
The skin may stick initially, but it will release naturally once properly browned and crisp.
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