3 tips for making the crispiest chicken thighs

[@georgemartinez9987]

She’s showing you how to cook a chicken thigh crispy. y’all should know how to season a chicken how you like it.

[@mkluvly]

Period😂

[@christophermitial1767]

😂😂

[@itzamia]

@@mkluvly Once a month😂

[@LaVander-bl5ej]

There's another way: let them dry in the refrigerator, then use a little oil in a very hot skillet. ( For people who are salt- sensestive)

[@dragonova69]

🗿 @@itzamia

[@VelourSweatsuit]

Tried this. Bone In. Salt on skin side. Salt/Lemon/Pepper/Garlic/Onion/Paprika on Flesh Side. Cast Iron. Cooked it exactly how she said and ate them so god damn quickly. This changes everything.

[@handheld0214]

This sounds nice. Please cook for me.

[@starlightzz1480]

Dang no invite???

[@JorethaPhotos]

😮

[@evabothwell454]

Cold cast iron,no olive oil,butter??

[@PastelitoPapi]

I’d also recommend salting your thighs and leaving them in the fridge overnight. Helps draw out the moisture, making even crispier skin

[@xmrgx]

yessss. i love doing this!

[@norfolkhall]

My wife tried that once, its a bit awkward though as you have to sit on a chair in front of the fridge with the door open!

[@xmrgx]

@@norfolkhall HAHAHAHHAHAHAHAHAHAHAHHHAHAH

[@SpiritBled99]

@@norfolkhall you beat me to that joke 🤣

[@ladylarson12]

Made it twice in two days. Its a game changer. Don’t drain the fat and be patient! It’s worth it! Add your seasonings to the skinless side, if you want more flavor. Leave the salted side alone. It’s phenomenal, folks. 🙌

[@rexrounding3314]

Did this tonight. Cold-pan start.. amazing. More than enough rendering. Flipped and finished in oven at 350. (They were quite large).

[@X.L.B1]

How long in oven?

[@dragonova69]

usually 425 for 30 to 45 minutes check internal temp, if 170 good to go@@X.L.B1

[@kwilliams6784]

How long did you cook them in the oven

[@QuangNguyen-vf3nz]

It's been 4 months since they made this comment, I guess they haven't taken the chicken out from the oven yet.

[@davide7708]

Lol​@@QuangNguyen-vf3nz

[@allison4467]

I tried this and it's the crispiest skin I've ever been able to get! Thankyou!! 🥰👏❤️

[@by28]

I use the rendered chicken fat to stir fry broccoli/cauliflower. Add a splash of chicken stock and you deglaze the fond too. A go to easy and delicious dinner!

[@worstoftheworst12]

Incredibly helpful video! Followed all the instructions, seasoned to my liking, and it came out perfect. Thank you so much !

[@Gwyllgi]

Wow. That cold cast iron method...gotta try it. These are the most useful tips I've seen, and it's from a random account on a random short I'm doom scrolling through at 0050.

[@Subkhalif]

The chicken recipe looks great I love chicken thighs thanks for sharing this delicious meal 😋 😍 god bless 🙌 🙏

[@indigoblue3979]

Either way, when chicken is cooked right, salt and pepper is enough to make it taste delicious.

[@herpyderpy4366]

Yup. This goes for basically any quality meat done right (and a lot of non-meat ingredients as well). Not that there's anything wrong with using plenty of seasoning for a particular flavour profile, but anyone who thinks minimal seasoning is not enough to get a great result is either not a very good cook, or has only used poor quality ingredients.

[@NicoleThebeautiful-sy1zh]

@Indoligoblue3979 Lol

[@gachivalantine3792]

no

[@littlehaven7275]

​@@gachivalantine3792 uneducated

[@moblack5883]

nawwwww chicken needs more than that

[@BigBattsQ]

Thank you for this tip, Chef!! Will definitely be trying it out!

[@charmelyTv]

I might try this tomorrow!! Looks great

[@iconoclast137]

Starting in a cold pan works great for bacon or salmon with skin for the same reason

[@andygodinez8237]

Whoa!!! Awesome tip!!

[@stei0614]

Holy crap this is the best thing I’ve ever seen. I always use oil and it always burns. Thank you!!!

[@MrJonas1995]

-> Cast Iron

[@AgentDGW]

turn heat down

[@mbf6160]

I’m making some today definitely gone try this technique

[@williampaul3616]

About to do this now to see!!

[@joannaazar7396]

Thanks for your tip. ❤

[@andynonymous6769]

Works SO well!

[@jamespoggi4813]

Just did this. Phenomenal.

[@OneManParade]

Have to try this

[@mickey4310]

Great tip! I can’t wait to try this!

[@thebigmann81]

Add any seasonings you like on flesh side. I like red pepper powder and granulated garlic added for my taste each to there own

[@acrafter3226]

Looks so good!

[@Stepdilf]

Thank you! Very simple and easy to follow

[@gariejoyce5263]

So i tried it your way. I went , and picked up some Bell and Evans Organic skin on , bone in chicken thighs from whole foods. I gotta say i was a little skeptical at first, but your method is the only way ill do my chicken thighs from now on. They say never trust a skinny chef, but you’re alright. Thank you for the tip

[@jessicacooper2993]

Lol at the skinny chef part😂

[@neil747]

The vocal fry is strong with this one

[@burntvirtue]

Texture is fine with carryover cooking and resting instead of cooking an extra 5 degrees. It's a cast iron PAN. Not simply a "cast iron".

[@ToughShiftGarage]

I have to try this!!

[@taner5379]

may i know how long u cook the skin side and the meat side thankyou

[@MrAndreCoutinho]

7 to 10 minutes depending on the temperature of your stove. For flawless results I do it on the air fryer, it takes 15 minutes on flesh side and another 5 to 7 on the skin.

[@tommytran5962]

What temp in the air fryer?

[@MrAndreCoutinho]

@@tommytran5962 Max temp. around 200 degrees Celsius or 400 degrees Fahrenheit.

[@buddhavskungfu]

I do this in a stainless steel with a tiny amount of oil and uses weights for a flat, glass-like surface, then I make a killer pan sauce.

[@heitildeg]

how do you make the sauce ?

[@KellyFigueroa-ky8vr]

Making it for dinner tonight. Let you know how it turns out. Thanks for the tip.

[@beastemeauxde7029]

how'd it go?

[@jportaMdza]

Thanks I will try this!😊

[@seluinitaufa846]

Worked pretty well, thank you 😊

[@edwisongogo6326]

Bro no oil fr?💀💀

[@seluinitaufa846]

Yeah no oil. Mine turned out the same as this clip.

[@edwisongogo6326]

@@seluinitaufa846 no oven either? This is insaine i like it😂😂

[@seluinitaufa846]

@@edwisongogo6326 just make sure you temp the chicken so you know it’s cooked all the way through. I cooked thighs and drumsticks together. 175F

[@edwisongogo6326]

@@seluinitaufa846 i dont have a non stick pan, im 18 in college just tryna cook some simple chicken.

[@Anonusermf]

Omg thank you. This kept happening to me at the range

[@humblenerd]

I do this. Salt the skin. Switch up seasoning on the other side depending on our mood that night. Our go to flavors are lemon pepper or jerk. You can season however you want really.

[@legslikewhoa]

Yummy! Saved.

[@mRahman92]

I'm so used to being concerned over even cooking, that wouldn't ever think of doing it like this. This video reminded me not to treat all meat like burger patties.

[@yomamma6756]

Bro, I appreciate you , fams gonna lovettt, John lovett

[@SeanIsTooOP]

Chicken looks really good just needs some more season.

[@gandalfstormcrow8439]

Thank you, young master, I'm watching it work!

[@524cjblack]

You go girl!🤤🤤

[@rockstarrb07]

Damn, i definitely will try this.

[@chrisg2282]

Looks good

[@LiberRaider]

Thank you for this! Sincerely, a Dad who sucks at cooking

[@sarahogawa5408]

How much time approximately?

[@pillarwatch]

Good question, 12 to 15 minutes on the skin side seems about right if you watch it.

[@KarlKatten]

hot dang, that looks so good

[@sandraam03]

Thank u queen

[@jaybee2812]

Can you use a stainless steel pan instead ? Thanks

[@emmc1105]

I just read a comment that says they do it on a stainless steel pan instead of

[@susanlin7778]

I just tried this and it was AMAZING! Soooo crispy and juicy thank you so much

[@moa3008]

After reading many comments on this video; I’m going to try this cooking method; have a cast iron pan. This is a very easy recipe for cooking chicken thighs!

[@catedoge3206]

ill try tomorrow!!

[@jaridatkinson4907]

Bout to try this

[@crystalskullsucked]

Goddamn that’s crispy

[@Advoc8te4Truth]

It's actually a really good idea starting from cold because if you've ever tried frying them normally, it's so easy to burn the little suckers 😂❤ One addition that really works well is adding smoked paprika, black pepper and garlic powder, or garlic salt on the fleshy side. Also basting when you turn it over with a little butter and thyme. 😂❤

[@rgaither88]

can you do this with chicken quarters as well?

[@cvillatoro696]

Well I tell you what great chicken cook

[@zwicker5585]

Tried this with a cast pan with ceramic coating and it stuck like crazy!! Cast must be the trick

[@TEAMAGEPRODUCTIONS]

Don't get discouraged! It just needed a little more time and then it will release! When in doubt just turn the heat down slightly and let it slowly fry until it tightens up and releases.

[@zwicker5585]

@@TEAMAGEPRODUCTIONS i waited until far past a golden brown… but ill try turning the heat down a bit. Thanks for the tip

[@kierrajohnson9244]

Does this work with a non iron skillet? I don't have 1 yet

[@nemonobody9063]

Yummy 😋😋

[@animeangel7]

Does this work with a regular non-stick pan?

[@AkhileshShankar9]

How long do I cook on each side?

[@knightraider1362]

Does it have to be cast iron? Can I use a regular pan???

[@stickstickley8944]

Im wondering the same thing

[@deprasid]

Can do this on the stainless steel pan too without the oil?

[@IMOO1896]

Yuum, doing this now, just are suggested!

[@kristineabiog3118]

SUPER HELPFUL! Thanks a lot

[@DivestedConfessions]

That vocal fry😭

[@LawsMusic108]

ty!!

[@whoyoukidding1]

I'm about to cook 4 skin-on thighs in a cast iron pan. I've never put chicken, or anything, in a dry cold pan before but I'm going to try this right now. I hope it works the way everyone says or it's pizza for dinner and the dog house for me!

[@whoyoukidding1]

Well, it's the next morning. I carried out the process exactly as described; cold, dry cast iron pan, no oil or fat in the pan and no preheating. They came out perfect! The skin was golden in color, crispy with no burnt spots, and the meat was juicy and delicious. There's no question about it, this is how I will cook thighs from now on!

[@victorramsey5575]

@@whoyoukidding1 Thanks for the follow up! Im about to fry this tonight. See what I did there?? lol

[@pattyvanpilsum9897]

Does it have to be a cast iron pan ?

[@edwisongogo6326]

Did u find out?

[@JolinHard]

Did you add oil

[@bossi_plays]

does this also work if using non stick pan instead of cast iron?

[@MC-kl5mp]

It doesn’t lol

[@bossi_plays]

@@MC-kl5mp i tried it anyway. it worked out fine.

[@missjewells5063]

Yes. I use mine all the time. Same method. But it does matter what kind of pan you use, hex clad and other frying pans work just as good. But cast iron always is best.

[@minaiskandar305]

Excellent

[@xoxpctxox]

I don’t have a cast iron pan, can I still do this method?

[@VelourSweatsuit]

Yeah, tried this on Stainless Steel and Non Stick. Turned out fine. The added benefit is you can make a sauce if you DON’T use cast iron (you might scrape seasoning off)

[@unvaccinatedAndPureBlood]

Nice! Going to try when I get home.

[@PurplexityGold]

Glad my instincts were tapped in when I first heard about the cold searing method - cleaner and simpler way of cooking lotsa meats~ *>!

[@devynpinkney2754]

did you remove the bones?

[@jacobfzu]

I’m doing that rn 😂

[@Lennatron]

Do you not need any oil? Is the oil from the fat enough?

[@SJtoobsox]

This works every time

[@seidelantonio4000]

What about a regular kitchen pan?

[@vonniehart4787]

Was that water or oil?

[@herpyderpy4366]

Rendered fat and some water content from the chicken (hence the splattering). No oil (well, essentially, rendered fat is oil-but no cooking oil).

[@captainspirou]

This is also how you cook duck breast. Just focus on rendering the skin for 18-20 and than turn up the heat to make it crispy and cook it to medium

[@gregorykarimian3813]

Not because they’re fattier, because thighs have more connective tissue. This means thighs need more time to cook in order to render this down to gelatin and NOT because they are fattier.

[@StopWars420]

Yes also those thighs were tiny. I had to finish mine in the oven.

[@dimaur3697]

is it same if I use stainless pan?

[@herpyderpy4366]

The main difference is stainless steel heats and cools much faster than cast iron. The slow rise in heat from cold to medium heat for cast iron is part of the technique. You can absolutely do the same thing in stainless steel, but you might want to actively control the heat from cold to low heat and slowly crank it up to medium heat. Depends on your specific pan and stovetop. Experiment a bit with that, I'm sure you'll get a good result that only gets better each time as you get to grips with it.

[@tye703]

I tried this but the skin stuck to the pan, did I have the temp too high or was I supposed to add oil?

[@itzamia]

I use Crisco, but vegitable or canola is also the norm. Don't use Olive oil. I set the stovetop to 6 and let the oil get hot, and then sear away.

[@missjewells5063]

Temp was too high. Use room temp chicken, and place them in a cold pan to heat up slowly. You can use a little oil or bacon fat on the pan bottom - wiped in with a paper towel. Also if your cast iron isn’t seasoned properly, things will stick. Cast iron is testy, so you can use any good frying pan too. Cook at a low temp to render the chicken skin fat out slowly while it cooks in its own juices until it’s golden, then flip it. Cook it low and slow, and watch the heat so it’s not too hot, just hot enough to finish cooking until it’s above 170 degrees and done.

[@SGTUPNYA]

Nice

[@danInRealife]

Damn she majestic and beautiful lookn🩷💐

[@deetz23]

What is the point of putting it on the cold skillet beforehand?

[@XXtheJUMPoffXX]

More time for the chicken skin to render & crisp up

[@fmicarpio]

I'm trying it now, and it's so helpful ❤ thanks!!

[@sniffableandirresistble]

I wonder if the chicken when it was alive experienced any haunting psychic premonitions of it's skin becoming crispy.

[@leahtaylor4503]

❤❤❤

[@MrChunkerton2001]

Add butter and use that lawreys season salt, life changing

[@thatoneamericanguy300]

Been doing it like this since I was 12 😂

[@angelczeban8761]

What if u have more than 3 pcs of chicken to cook and the pan got very hot from the last batch.. how do u cook the next batch?

[@missjewells5063]

Rinse the an in cold water to cool it down, and repeat.

[@NYCKeyy98]

I’m going to try this Beautiful chef too

[@Bmagj2]

Ths is boneless though, correct?

[@jensheahan7522]

too bad you didn't say how long approximately to cook after they flip

[@GrindUntilYouShine]

🔥