Leave it skin side face down for 12/13 minutes and don't touch it. Move them around the pan but do not change sides! Then stick it in the oven for 13 minutes again skin side down. Then flip it and cook until done The time and heat allows the fat to render and I promise you you'll be amazed.
OMFGGGG I JUST MADE THIS RNNN It’s October 8, 2022 2:40pm and let me tell youuuu this chicken tasted just how my mom would’ve! First video that has actually worked thank you for the awesome tips too!! I used lemon pepper seasonings but omg delicious juicy not dry AT ALL perfect with 25 min in the oven! @400degrees FH
My Mom makes chicken pieces almost like this for Christmas. Only difference is she only uses salt and pepper and does it all in a pot. From frying to cooking in very little water over medium heat for about an hour, lid on. It comes out smelling like smokey bbq chicken, and tastes wonderful! I always mess it up. I hope a caterer can help me this year.
I was trying to decide what to make for supper tonight that was easy. Your channel popped up with this recipe. I’m happy and this chicken will be on the menu. Thanks
This looks fire my guy! I’ve been doing something similar lately, but I use butter in the cast. Will definitely get the brine going next time. And never be afraid to flex the apron, it’s a must!
I reaaaly liked how simple this recipe is but i wanna ask about the background harmonica music i reaaaallly loved it what's the name of it ??!! And btw am gonna use your recipe for today's dinner 😍😍😍
Thank you. I just tried it….came out very good but I need to buy a cast iron pan. That would have made it easier because I could have put it right into the oven after the searing process. Overall, it came out very good. Thank you.
just did this recipe..truthfully I never really cared for the thigh since it seemed extra oily..so I did your saltwater soak and spiced it up..cooked it till 165..very nice...now I like the thighs..thanks for the post
Just 1 recommendation, wash your hands after touching that chicken and patting it dry. It will keep everything you touched afterwards from possible contamination.
If the skin has been trimmed too short...make small slits throughout the skin and then pin the skin in place with toothpicks. It will protect the meat from the heat of the frying pan...and the finished product will look wonderful. Remove the toothpicks after the chicken has rested.
I would reckon that would be fine. Temperature is the main thing that determines cooked through but not overdone. Not everyone has a cast iron pan, or chooses not to use them because they can't! (My Mum loves them but can't lift them any more. Too Heavy!)
Skip the part of the paper towel after it comes out of the oven. That's not grease, it's the precious juice of the chicken that you have been throwing away all these magical years. Just let it rest in your plate for a bit, the juice will run out, transfer that to your pan and make a sauce. I'm surprised u didn't do anything to deglaze your pan where u seared your meat. All the flavours are there.
You’re very unique beneficial excellent comment about how to not tear it off too quickly the chicken will let you know when it’s ready is extremely valuable to me. I am 50% around the corner with my french cooking and I am very I have watched 500 of these cooking videos and not seeing this technique mentioned in them. hat’s off.
Hi Thank you for the video I have a few questions as I'm a complete beginner to cooking anything. When you say regular Salt, How is that different then Kosher Salt and what would that be in the grocery store? I found a salt called "Iodized salt" or would there be a salt called regular there?
The iodized salt is regular salt. It’s also often just called “table salt” like what you’d expect to be in a salt shaker. Kosher salt is everywhere, I wouldn’t be surprised to find it in a convenience store even. Usually sold in a bigger box, the kosher salt is much much bigger and flakier. Kosher salt isn’t iodized as in it doesn’t have anything at all added to it. It’s 100% sodium chloride, the iodine That is added to table salt is actually really good for you but it also acts as an anti-clumping agent so kosher salt sticks together better.
While trying this, I found that If you brine the chicken, you don't need any more salt when you season it. Mine came out way too salty the first time, and I like salt! Otherwise, a very tasty and easy recipe.
Those extra seasonings outside of salt on the skin, can burn during cooking. Also, if you place it in a cold cast iron skillet without oil, skin down, and let it rise to temperature it will render its own fat and crisp up without using oil. You can flip it and let the meaty side cook in that same oil til done and avoid transferring it to the oven altogether.
I like to debone the thighs, put them between paper towels for about an hour, then season and in the pan in they go. Never felt the need to use the oven - they are not that thick... Get that skin nice and golden and then flip them on the other side for a few. Done.
Of course! I’d turn down the heat a bit after searing the skin to ensure that they don’t burn, but you can certainly finish them on the stovetop. You will probably need at least 20 minutes per side.
@@beginnersdinners8972 20 minutes per side in a frying pan??? Are you kidding - that's the way to get rubber chicken! Way too long, 5-7 mins per side, tops. And you didn't advise people to let the meat rest for 5-10 mins under foil once it's out of the oven. That really is a must for all meat, as it lets the juices settle inside of the meat and keeps in moist.
I made these today and they came out pretty well. Only complaint is that I brined my chicken in the water overnight like you said, and even after patting dry they absorbed a bunch of water. They still got a decent sear but it messed with the cook time. Any tips on drying out the chicken completely before cooking?
@@randocommando6826 Go back to facebook with your bald ass randy. Or drive that 4wheeler into the lake, but make sure you have that battleaxe you call a wife riding on the back. My comment was over a year old you fuckin clown lmao
@@cablebill8892 you must be a real fucking coward and a bitch to get so offended that you are a shitty cook. you wouldn't say that to my face you little bitch. hahahahahahahaa.
Try drying them on a cookie sheet rack. It will help with airflow. You might not want to leave it overnight, but just a few hours instead before you cook it.
I've cooked chicken this exact way on non stick. Works just fine. Just make sure your non stick pan is oven safe; some aren't. This method also works on enameled cast iron and stainless steel.
This was really good! I used my air fryer instead of the oven and brushed the juices back over it before putting it in to fry. Then I used the scrapings and an onion and some chicken stock to make a gravy for it too. The skin was very crispy. This is my first time having thighs and this is so good! Thanks for the recipe. 😋
