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.
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. 🙌
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!
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.
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.
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
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.
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.
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!
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. 😂❤
You can definitely add any seasoning you want to the skin side, this nonsense about it burning is silly. Chicken especially, cooks fast and when you render the fat out slowly nothing will burn.
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.
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.
I believe you thought this for some muscles that are soft but quick like chicken breasts, Chicken thighs are way more active/in-constant use and therefore have "firmer" muscles (sorry for the terms, they aren't professional). You can go upto 180 and I have seen some people take it to 194.
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.
Has ANYONE NOTICE THE TEXTURE OF CHICKEN AND THE SKIN, after frying or baking or it it just me? Chicken seems to unchewable and stringy and I make sure I cook until bone is WHITE
She’s showing you how to cook a chicken thigh crispy. y’all should know how to season a chicken how you like it.
Period😂
😂😂
@@mkluvly Once a month😂
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)
🗿 @@itzamia
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.
This sounds nice. Please cook for
me.
Dang no invite???
😮
I’d also recommend salting your thighs and leaving them in the fridge overnight. Helps draw out the moisture, making even crispier skin
yessss. i love doing this!
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!
@@norfolkhall HAHAHAHHAHAHAHAHAHAHAHHHAHAH
@@norfolkhall you beat me to that joke 🤣
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. 🙌
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!
Did this tonight. Cold-pan start.. amazing. More than enough rendering. Flipped and finished in oven at 350. (They were quite large).
How long in oven?
usually 425 for 30 to 45 minutes
check internal temp, if 170 good to go@@X.L.B1
How long did you cook them in the oven
It's been 4 months since they made this comment, I guess they haven't taken the chicken out from the oven yet.
Lol@@QuangNguyen-vf3nz
Either way, when chicken is cooked right, salt and pepper is enough to make it taste delicious.
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.
@Indoligoblue3979 Lol
no
@@gachivalantine3792 uneducated
nawwwww chicken needs more than that
The chicken recipe looks great I love chicken thighs thanks for sharing this delicious meal 😋 😍 god bless 🙌 🙏
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.
Starting in a cold pan works great for bacon or salmon with skin for the same reason
Incredibly helpful video! Followed all the instructions, seasoned to my liking, and it came out perfect. Thank you so much !
I tried this and it's the crispiest skin I've ever been able to get! Thankyou!! 🥰👏❤️
Holy crap this is the best thing I’ve ever seen. I always use oil and it always burns. Thank you!!!
-> Cast Iron
turn heat down
Great tip! I can’t wait to try this!
Works SO well!
I’m making some today definitely gone try this technique
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
Lol at the skinny chef part😂
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.
how do you make the sauce ?
Add any seasonings you like on flesh side. I like red pepper powder and granulated garlic added for my taste each to there own
Thanks I will try this!😊
Remember yall this a white lady telling you how to season the chicken 😂
I just tried this and it was AMAZING! Soooo crispy and juicy thank you so much
Ew only salt and pepper 🤢 yt ppl don’t season at all
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.
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".
may i know how long u cook the skin side and the meat side thankyou
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.
What temp in the air fryer?
@@tommytran5962 Max temp. around 200 degrees Celsius or 400 degrees Fahrenheit.
About to do this now to see!!
No oil? Making sure I have that right
Omg thank you. This kept happening to me at the range
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!
*** Place them on cold cast iron SKIN SIDE DOWN FIRST 😉
Glad my instincts were tapped in when I first heard about the cold searing method - cleaner and simpler way of cooking lotsa meats~
*>!
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. 😂❤
You can definitely add any seasoning you want to the skin side, this nonsense about it burning is silly. Chicken especially, cooks fast and when you render the fat out slowly nothing will burn.
ONLY salt the skin side and then after that ONLY salt the other side. so salt everything? why say only?
I'm trying it now, and it's so helpful ❤ thanks!!
I use the fat to make a gravy. I can't wait for the day we consider it common knowledge that the fat drippings are one of the most nutritious parts.
The pepper will burn either way. It cooks quickly
too bad you didn't say how long approximately to cook after they flip
Can you use a stainless steel pan instead ? Thanks
I just read a comment that says they do it on a stainless steel pan instead of
I dont understand the american fascination with running your knife on sandpaper skin protein
Have to try this
She only use salt and pepper lol nice idea but definitely use more seasoning
Had me till overcook your chicken thighs
Thank you for this! Sincerely, a Dad who sucks at cooking
How much time approximately?
Good question, 12 to 15 minutes on the skin side seems about right if you watch it.
The vocal fry is painful
Ikr shes deffo doing this on purpose, theres no way anyone actually speaks like this
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.
Yes also those thighs were tiny. I had to finish mine in the oven.
Tried this with a cast pan with ceramic coating and it stuck like crazy!! Cast must be the trick
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.
@@TEAMAGEPRODUCTIONS i waited until far past a golden brown… but ill try turning the heat down a bit. Thanks for the tip
Whoa!!! Awesome tip!!
Does this work with a non iron skillet? I don't have 1 yet
Where is the seasonings?
Only salt and pepper 😂?
next - how to lose that annoying voice / voice fry
Whats the deal with the graspy voice?🤦
Do you not need any oil? Is the oil from the fat enough?
Save the fat and then fry your eggs in it the next morning
Chicken looks really good just needs some more season.
I might try this tomorrow!! Looks great
Yall must learn how to season yall food 😂😂😂😂
Chicken is so white I need sunglasses to even look at it
great method but by God...please get more seasonings
I’m doing that rn 😂
Well I tell you what great chicken cook
ty!!
Been doing it like this since I was 12 😂
170 is pretty aggressive I think 155-165 is plenty fine
I believe you thought this for some muscles that are soft but quick like chicken breasts, Chicken thighs are way more active/in-constant use and therefore have "firmer" muscles (sorry for the terms, they aren't professional).
You can go upto 180 and I have seen some people take it to 194.
Nice! Going to try when I get home.
Chicken with no bone, 165.
I wonder if the chicken when it was alive experienced any haunting psychic premonitions of it's skin becoming crispy.
Lol people need a thermometer 🌡️ for everything
Not cooking it all the way is a no no. 😂😂😂
Making it for dinner tonight. Let you know how it turns out. Thanks for the tip.
how'd it go?
Should you not grease your pan?
can you do this with chicken quarters as well?
Did she just slice a chicken thigh?
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.
Has ANYONE NOTICE THE TEXTURE OF CHICKEN AND THE SKIN, after frying or baking or it it just me?
Chicken seems to unchewable and stringy and I make sure I cook until bone is WHITE
That chicken definitely was not done all the way through 😮
Well she took them off too early because you need to “overcook” thigh but she took it out of the pan at 170F that’s more than cooked
Cook the chicken throughly oooo
Does this work with a regular non-stick pan?
I didn't know you can fry without oil in a cast iron. Feel so dumb now. 😂
Damn she majestic and beautiful lookn🩷💐
Does it have to be a cast iron pan ?
Did u find out?
Are those skin on but boneless
Yuum, doing this now, just are suggested!
Ummmm no ma'am
TF is the seasoning?
A easier was is to brine your chicken then you can season both side
But what If I have more than what will fit in the pan I can't let.the pan go cold and start over lol
She dont know nothing
Add butter and use that lawreys season salt, life changing
Salt and pepper? 😅
You dint even season that bihh
No thanks karen
Your eyes are blue
Nice
Fat = gravy 😍
❤❤❤
Give me man
Going to try tonite? I'LL GET BACK TO THIS PAGE