Totally love the way you ended the video, with that ferocious bite ! Your recipe is the simplest and makes the most sense to me. Wanna make some chicken thighs with some red beans and rice. Thank you for making humanity better. 😊
Solid recipe, love how hands off it is. I need to re-season the old and neglected cast iron skillet I recently got from a family member so I can try this. Thanks for the recipe!
I am going to have to try this method. I like the use of salt to draw out the moisture and wicking it up with the paper towels. And I wondered about starting with a cold pan, but I see why you do that. Getting chicken skin not to stick is tricky, but this looks great. And it's so much healthier to use the natural fat of the chicken like a confit. I agree that cast iron would be the pan of choice for this. Kudos!!!
Hello ChefKelly tyvm for your GREAT recipe!! Tonite, I cooked Thighs with a “ hybrid” approach. Your Recipe, here, was at THE CORE. My skills r functionally intermediate. I rarely cook chicken and was looking for a simple, skillet approach for thighs. I first saw your post in the YT “Shorts” clip and was impressed by your “ basic efficiency” And , the Cold Pan approach without additional oil was attractive to me. The “hybrid” part , from other YT Contributors follows: Jacqui’s Kitchen: provided the Spice Rub Marko Savic: introduced the “ do not touch for 30 minutes” Adam Ragusea: contributed the Simple Pan Sauce I saw your video last, and knew I found what I was looking for.!! Even tho I do own Cast Iron, I took “Chef’s Privilege “ to use my AllClad Non Stick cuz I knew I was gonna b too lazy to ReSeason my Cast Iron after dinner. I admit, I was very “antsy” …leaving it untouched for 25 minutes on Medium Heat, but my visual checks were positive…so, I hung in there. Along the way, I took a few minutes to view your WebSite and “back story” …how u successfully overcame your injury as a D1 Volleyball Athlete. In closing…ThankYouVERYMuch for your GREAT work here.🎉🍻🍾🍻 1:01
Made 4 thighs on a cast iron Weber griddle this way. Turned out super crunchy, juicy but not REALLY juicy. Still excellent though. Couple notes for folks: Started cold then took the surface temp up to about 375 to get the skin browning and sticking to the griddle. It took much longer (about 40") than thighs typically take when baking or smoking at 350, which makes sense since you are only cooking one side at a time. Her technique of waiting until the skin releases worked great. I used a little Italian seasoning on the underside of each thigh, rather than the fresh herbs, since they would have run off on the griddle. Only thing I might do different next time is to wet brine them (Mix 1½ quarts cold water with 3 tablespoons table salt or 5 tbsp kosher salt; brine 40 minutes, no longer, then rinse, dry, leave in fridge.) for more juiciness.
II usually cook chicken thighs rather than breasts. They always have much more flavor without needing much seasoning. The skin is essential! I've never started with a cold pan. I'll definitely be trying that when I cook them next time. 😀
Hi so I added the chicken thighs into my hexclad pan because I heard you can get the same sear but I am confused because the thighs after cooking on medium come off easily but the skin was not nearly as crispy as yours 😢 did I do something wrong?
Saw an almost identical similar video by another poster yesterday. She posted 2 weeks ago so I'm guessing she took your recipe/technique as her own. She did go one step further and made a pan gravy. I guess when it comes to YT everyone can present as "originals." 😬 Anyway, I actually made these last these this way last night and they were delicious. Even ate the skin which I usually don't do anymore. 🙂
Great video so far, 2/3's in, tnx Cool Butter Pat skillet. You must be happy you got that one now that they aren't being made anymore(so far as we know), great investment. My goto in a Stargazer.
I only own cast,carbon, and stainless. Never used any cold. Going to have to try this. She is using a high end cast iron pan so y'all may not get the same non stick.
Tried it in our new Demeyere stainless steel pan, and I cannot recommend that. Too much sticking, they wouldn't quite release, and it took some force with a spatula to get them loose.
I'm afraid I don't see what the point of her adding the herbs or garlic was.... She added them to the pan, but made no attempt to bring them in contact with the chicken. Without butter and or basting, it just looks like wasted ingredients to me.
I don’t see how the rosemary and garlic add any flavor to the chicken, given that you added them to the pan on the late side and you don’t turn the released fat and juices into a sauce of any kind. Seems unnecessary.
It works. This is textbook, especially when making steaks. Aromatics fuse with oil/fat when cooked.. I made this last night, and confirmed It works with the thighs
I don't care how you FRY it FRIED CHICKEN is not HEALTHY it was never intended to be I own two Soul food BBQ restaurants one of our specialties is FRIED CHICKEN it's not Healthy
Totally love the way you ended the video, with that ferocious bite ! Your recipe is the simplest and makes the most sense to me. Wanna make some chicken thighs with some red beans and rice. Thank you for making humanity better. 😊
Brilliant, made this tonight, big hit. I am a new fan!
Best chicken I’ve eaten. My new go-to for chicken
Did you say what temp to use? I heard low and slow but not sure what that means. Thank you! Can’t wait to try!
She mentions it in the description.
Hit link.
Website says to cook over Medium heat.
Solid recipe, love how hands off it is. I need to re-season the old and neglected cast iron skillet I recently got from a family member so I can try this. Thanks for the recipe!
Thanks for the recipe. These came out pretty well on my first attempt.
I am going to have to try this method. I like the use of salt to draw out the moisture and wicking it up with the paper towels. And I wondered about starting with a cold pan, but I see why you do that. Getting chicken skin not to stick is tricky, but this looks great. And it's so much healthier to use the natural fat of the chicken like a confit. I agree that cast iron would be the pan of choice for this. Kudos!!!
Fat is fat is fat. It is not healthier in any way.
@@cliffandcherylmatson5086
Moderation is key, but I’ll take fat over sugar any day of the week.
Looks so good!
This chicken thighs look so yummy it makes me hungry and the crunch sounds appetizing thanks for sharing this delicious recipe
Great advice, thank you so much!
I made this , I love it! Thanks for the recipe! ❤
Hello ChefKelly
tyvm for your GREAT recipe!!
Tonite, I cooked Thighs with a “ hybrid” approach.
Your Recipe, here, was at THE CORE.
My skills r functionally intermediate.
I rarely cook chicken and was looking for a simple, skillet approach for thighs.
I first saw your post in the YT “Shorts” clip and was impressed by your “ basic efficiency”
And , the Cold Pan approach without additional oil was attractive to me.
The “hybrid” part , from other YT Contributors follows:
Jacqui’s Kitchen: provided the Spice Rub
Marko Savic: introduced the “ do not touch for 30 minutes”
Adam Ragusea: contributed the Simple Pan Sauce
I saw your video last, and knew I found what I was looking for.!!
Even tho I do own Cast Iron, I took “Chef’s Privilege “ to use my AllClad Non Stick cuz I knew I was gonna b too lazy to ReSeason my Cast Iron after dinner.
I admit, I was very “antsy” …leaving it untouched for 25 minutes on Medium Heat,
but my visual checks were positive…so, I hung in there.
Along the way, I took a few minutes to view your WebSite and “back story” …how u successfully overcame your injury as a D1 Volleyball Athlete.
In closing…ThankYouVERYMuch for your GREAT work here.🎉🍻🍾🍻 1:01
The chicken skin looks so crispy you did a very good job
Awesome. Heading to the market.
WOW . . . That crunch Noice!!!
Yummmy recipe 😋
This looks amazing!
I think this is the best fried chicken vid I’ve ever seen. 👍
Made 4 thighs on a cast iron Weber griddle this way. Turned out super crunchy, juicy but not REALLY juicy. Still excellent though. Couple notes for folks: Started cold then took the surface temp up to about 375 to get the skin browning and sticking to the griddle. It took much longer (about 40") than thighs typically take when baking or smoking at 350, which makes sense since you are only cooking one side at a time. Her technique of waiting until the skin releases worked great. I used a little Italian seasoning on the underside of each thigh, rather than the fresh herbs, since they would have run off on the griddle. Only thing I might do different next time is to wet brine them (Mix 1½ quarts cold water with 3 tablespoons table salt or 5 tbsp kosher salt; brine 40 minutes, no longer, then rinse, dry, leave in fridge.) for more juiciness.
Yummy! A little too salty but I'll use less salt again, more the way I normally do it. :)
Looks great!! Going to try tonight. What temperature are you cooking them at? Thanks for this video!
I make adobo chicken this way.... so friggin good!
I made this for my husband and he melted at how crispy the skin is, and juicy the meat is 🔥
Good recipe
II usually cook chicken thighs rather than breasts. They always have much more flavor without needing much seasoning. The skin is essential! I've never started with a cold pan. I'll definitely be trying that when I cook them next time. 😀
Kelly did you use any oil in the skillet? If not, that chicken look amazing without oil.
Hi so I added the chicken thighs into my hexclad pan because I heard you can get the same sear but I am confused because the thighs after cooking on medium come off easily but the skin was not nearly as crispy as yours 😢 did I do something wrong?
I think to crank the heat up a bit. More to a medium high.
❤for🇮🇳😋all time favourite😊
GREAT VIDEO THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜
Why did mine stick? What temp did u use? The grease just splashed all over. Any tips?
I noticed that you used an expensive machined cast iron skillet. Can you please test a regular lodge cast iron skillet or some thing similar...
I do it this way in my plain old Lodge and it turns out great every time. You really don't need a machined skillet.
Great recipe, too bad the key ingredient is missing; what temp do you use?
That’s a slicer knife, and what’s the garlic for other than show, what is kosher seasoning salt?
Can I leave the bone ? or has to be remove?
Can I leave the bone in?* Or does* it* have* to be removed? Not necessarily, but without a bone, the meat will cook faster.
I cook them both ways and they turn out great.
Amazing video
Thank you!
❤❤❤
Where did you get your tweezer Yong’s.
The chicken thighs look so tasty and appetizing thanks for sharing this great recipe ❤❤🎉
Can anybody tell me about how many minutes you generally cooked the chicken on the skin side?
I didn’t time myself at the grilling station, but I always reminded myself to not let it overcook.
Saw an almost identical similar video by another poster yesterday. She posted 2 weeks ago so I'm guessing she took your recipe/technique as her own. She did go one step further and made a pan gravy. I guess when it comes to YT everyone can present as "originals." 😬 Anyway, I actually made these last these this way last night and they were delicious. Even ate the skin which I usually don't do anymore. 🙂
I dont think its a new technique
Great video so far, 2/3's in, tnx
Cool Butter Pat skillet. You must be happy you got that one now that they aren't being made anymore(so far as we know), great investment. My goto in a Stargazer.
Name of your skillet?
omg that wall shaking 💥CRUNCH💥 at the end 🤣
I only own cast,carbon, and stainless. Never used any cold. Going to have to try this. She is using a high end cast iron pan so y'all may not get the same non stick.
A well seasoned Lodge will do just as well. That's what I use.
Save those bones for stock.
I use a non stick electric skillet. The chicken turns out beautifully.
Tried it in our new Demeyere stainless steel pan, and I cannot recommend that. Too much sticking, they wouldn't quite release, and it took some force with a spatula to get them loose.
Tried it in my demeyere Atlantis saute pan. Worked great. Four times so far. Think it's the weight of the pan
Looks so good. Unfortunately I would need 6 pieces lol btw I’m 6ft2 only 160 lbs I’m skinny
Like! 🤩💖👍💯
What a beautiful elf
I'm afraid I don't see what the point of her adding the herbs or garlic was.... She added them to the pan, but made no attempt to bring them in contact with the chicken. Without butter and or basting, it just looks like wasted ingredients to me.
I think there's plenty if sizzling fat in the oil. Likely the garlic and herbs are just to subtly favour, more is personal preference.
I don’t see how the rosemary and garlic add any flavor to the chicken, given that you added them to the pan on the late side and you don’t turn the released fat and juices into a sauce of any kind. Seems unnecessary.
DITTO
Did you try it? Top chefs do this to steak all the time...
It infuses into the oil adding a touch of flavor to the chicken 😊
It works. This is textbook, especially when making steaks. Aromatics fuse with oil/fat when cooked..
I made this last night, and confirmed It works with the thighs
How high was your flame
THE most grating American accent….pepperrrr,wadderrr
I don't care how you FRY it FRIED CHICKEN is not HEALTHY it was never intended to be I own two Soul food BBQ restaurants one of our specialties is FRIED CHICKEN it's not Healthy
Skin of a chicken and fish has high amount of cologne and is beneficial for your skin
You didn't wash your hands after touching the chicken and grabbed the salt
Thanks mom. Did your eyes get salmonella poisoning watching it? FFS!
😂@@RocketRRTRN
Its a video
One chicken thigh has 2.6 g of sat fat & 157 mg of cholesterol. That is NOT healthy as your title says. Ugh.
false. it is healthy
Your knowledge about fat and which fat does what to the body seem to be from the 1980s. Neither saturated fat nor cholesterol as such are bad.