Pan-Seared Chicken Thighs
The goal here is contrast: shatteringly crisp skin and meat that pulls away from the bone with no resistance. Patience during the initial sear is the only secret.
Dry skin is the enemy of crispiness.
Pat the chicken thoroughly with paper towels before seasoning. Moisture creates steam, which keeps the skin soggy.
- 12-inch stainless steel or cast iron skillet
- tongs
- paper towels
What goes in.
- 4bone-in, skin-on chicken thighs
- 1 tspkosher salt
- 1/2 tspblack pepper
- 1 tbspneutral oil, like grapeseed or canola
Rendering the fat
Starting in a cold pan allows the fat under the skin to liquefy slowly. By the time the pan is hot, the skin is already rendering its own grease, ensuring even browning without burning.
The method.
Season the meat
Pat the thighs dry. Rub the salt and pepper into both sides of the chicken, paying extra attention to the underside.
Place in the pan
Add the oil to the cold skillet. Arrange the chicken skin-side down in a single layer. Don't crowd the pan.
Render the skin
Turn the heat to medium. Let the chicken cook undisturbed for 12 to 15 minutes. The skin will turn dark golden brown and should lift easily with your tongs.
Finish the cook
Flip the thighs. Cook for another 8 to 10 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F.
Rest
Transfer to a plate or cutting board. Let the meat rest for 5 minutes before serving so the juices redistribute.
Other turns to take.
Pan-Sauce Finish
After removing the chicken, pour off all but a tablespoon of fat. Add a splash of white wine or chicken stock, scrape the brown bits from the bottom, and stir in a knob of cold butter.
When it doesn't go to plan.
If the pan starts smoking heavily, turn the heat down slightly; you want steady, controlled browning.
Do not press down on the thighs while they cook, as this forces out moisture.
Use a cast iron skillet if you have one; the heat retention helps achieve a uniform deep brown color.
The ones that keep coming up.
Can I use boneless, skinless thighs?
You can, but you will miss the texture contrast. Cook them for about 5-6 minutes per side over medium-high heat instead of the cold-start method.
How do I know if the skin is ready to flip?
If you try to lift the thigh and the skin feels like it is stuck to the pan, it is not ready. Wait another minute and try again; when it is properly seared, it will detach on its own.
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