No-Prep Crispy Skin Chicken Thigh (Cold Pan Method)
Bone-in, skin-on chicken thigh is deboned, salted, then started skin-side down in a cold stainless steel pan with oil over low heat until the skin crisps and releases; rendered fat is basted over the meat side.
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SauccEats- •1 Bone-in skin-on chicken thighdebone by removing the thigh bone
- •Saltseasoning; amount not specified
- •Oiladd to pan; amount not specified
- 1
Start with a bone-in, skin-on chicken thigh. Go under the bone, pop it out, flip, cut along the thigh, and remove the bone.
1 min
- 2
Season the chicken with salt.
0 min
- 3
Add oil to a stainless steel pan. Place the chicken skin-side down in the cold pan and cook over low heat, allowing it to stick initially.
1 min
- 4
As fat renders, baste it over the meat side of the chicken thigh.
0 min
- 5
To check if it’s ready to release, shake the pan; once it releases, flip with a spatula and continue cooking as needed.
0 min
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Takes about 2 minutes — no account needed
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