How to Make the Crispiest Chicken Thighs - Simple & Healthy Recipe Everyone Will Love!
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- čas přidán 7. 06. 2024
- #chickenrecipe #chickenthighs #crispychicken
This is hands down my favorite chicken thighs recipe I have ever made, and it is also the easiest recipe. If you are a fan of crispy chicken skin and juicy meat, you need to make this super easy recipe!
RECIPES:
- Crispy Chicken Thigh Recipe: kellyscleankitchen.com/2023/0...
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00:00 Introduction
00:16 Deboning Chicken Thighs
01:50 Seasoning the Chicken
02:35 Which Pans to Use
2:58 Starting Chicken in Cold Cast Iron
3:17 Cooking the Chicken
4:10 Temping the Chicken
4:33 Taste Test
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I am Kelly, a professional chef with a passion for teaching others how to cook in an easy and fun way.
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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!
Amazing video
Thanks for the recipe. These came out pretty well on my first attempt.
Great advice, thank you so much!
Looks so good!
WOW . . . That crunch Noice!!!
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!
Brilliant, made this tonight, big hit. I am a new fan!
Yummmy 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!!!
Good recipe
The chicken thighs look so tasty and appetizing thanks for sharing this great recipe ❤❤🎉
Looks great!! Going to try tonight. What temperature are you cooking them at? Thanks for this video!
This chicken thighs look so yummy it makes me hungry and the crunch sounds appetizing thanks for sharing this delicious recipe
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 🔥
❤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?
Can I leave the bone ? or has to be remove?
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. 😀
Like! 🤩💖👍💯
Looks so good. Unfortunately I would need 6 pieces lol btw I’m 6ft2 only 160 lbs I’m skinny
Name of your skillet?
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.
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
I use a non stick electric skillet. The chicken turns out beautifully.
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.
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
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