Getting the perfect crispy chicken skin feels like the holy grail of home cooking. You might have tried blasting chicken in the oven, searing it in hot oil or even breading and frying it, only to end up with soggy, greasy or rubbery skin. It can be frustrating, especially if you’re trying to avoid heavy frying methods or excessive oil.That’s why I perked up when I saw a post from chef and cookbook authorSarah Gavigan (@sarahgavigan) on TikTok. In the video, she makes the most delicious-looking boneless, skin-on chicken thighs with browned, crispy skin. She made it look so easy that I immediately needed to know more.I reached out to Gavigan to get some details on the method she uses, plus any tips and tricks to help me pull off this meaty magic in my kitchen. What she has shared completely changed the way I plan to cook chicken. It's so simple and makes so much sense! Here's how to do it.Related: The Italian Way to Make Fried Chicken 10x Better?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. ??
@sarahgaviganIf you learn one - learn this one. CRISPY CHICKEN - today I made it with creamy mushrooms. Recipe on Substack - link in bio. #creatorsearchinsights #crispychicken #chicken #easyrecipe
Instead of heating the skillet first, like most people do, Gavigan places the chicken thighs in a cold pan, skin side down, then turns on the stove to medium heat. The heat builds gradually, allowing the skin to warm up slowly and render its own fat, so there's no need for extra oil.“I love this technique and once you master it, you will too,” she tells Parade. “The method comes from the French kitchens, where you use this method for duck. Turns out it works beautifully on chicken as well."The idea may feel counterintuitive because most of us are taught to sear meat in a blazing hot pan, but Gavigan explains that patience is the key to mastering this technique. By letting the fat render out gradually, the chicken crisps in its own juices instead of sticking or scorching. She salts only the top of the meat before cooking, allowing the skin to naturally release when it’s ready.
Once the chicken skin releases from the pan (give the pan a gentle shake and see if the chicken slides around), you can flip it and finish cooking on the other side. The result is tender, juicy chicken thighs with a crisp, golden skin without any added fat.Gavigan demonstrated the technique with chicken thighs, but it will work with any skin-on cut of chicken and, as she mentioned, it's also the go-to method if you're cooking duck.Related: My Husband Cracked the Code to the Juiciest, Most Flavorful Chicken Breast
Choosing the Right Pan for the Cold Pan Method
Sarah emphasizes that this method works best in a non-stick pan, but it requires a little finesse.
“Yes, the cold pan, skin-side down, no oil method can work beautifully on stainless steel, but you need to understand why and how to manage it so you don’t end up with torn skin stuck to the pan," she tells Parade.
The trick is letting the process happen slowly.
“Stainless steel conducts heat very evenly once it gets going, so if you let it ride low and slow, the skin will release naturally when it’s ready.”
Rushing the process or cranking the heat too high can cause the skin to stick. A sprinkle of salt in the cold pan before starting can also help prevent sticking, she says.
When you see nonstick, you might think of grabbing your trusty cast-iron skillet, but Gavigan says that's not the best choice for this method.
“Cast iron conducts heat much differently and gets too hot and stays too hot for a recipe of this nature,” she says. The pan stays scorching and can burn the skin before it crisps properly.
By using the right pan and having a little patience, your next batch of chicken thighs can have perfectly golden chicken skin that’s crispy, flavorful and not weighed down by grease. It's a dinnertime miracle!
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Sarah Gavigan (@sarahgavigan), chef and cookbook authorHence then, the article about the crispy chicken thigh trick we wish we d known about sooner was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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