Cold Steel Pan Chicken

Name: Cold Steel Pan Chicken
Cuisine: American
Ingredients: chicken thighs; salt; pepper; seasoning salt; Nona's secret seasoning

Serves 1

Serves 1

Directions

1Place chicken thighs skin-side down in a cold steel pan.
2Turn the heat on to the high end of medium-low.
3Let the chicken sit there until you hear sound, indicating the fat is rendering.
4Season the chicken with salt and pepper.
5Add seasoning salt to the chicken.
6Sprinkle Nona's secret seasoning, a veggie seasoning, onto the chicken.
7Cover the pan with a lid to create a mini stovetop oven.
8Cook until the internal temperature of the chicken thighs is over 180 degrees Fahrenheit.
9Wait for the chicken to naturally unstick from the pan and have a beautiful brown, crispy skin.
10Flip the chicken thighs once they have a beautiful crust and are unsticking naturally.
11Continue cooking on the other side until fully cooked and browned.

steel panlidtongs

Steel pans work better when you don't preheat them.
Cook skin-on chicken thighs starting from a cold pan to perfectly render the chicken fat.
Do not overcook chicken thighs; they are ready when they naturally unstick from the pan and have a nice brown color.
Have patience and do not force the chicken to unstick, as it will ruin the dish. Wait for the natural release.
The best thing about this method is the amazing fond that develops.

Serves 1

Serves 1

1Place chicken thighs skin-side down in a cold steel pan.
2Turn the heat on to the high end of medium-low.
3Let the chicken sit there until you hear sound, indicating the fat is rendering.
4Season the chicken with salt and pepper.
5Add seasoning salt to the chicken.
6Sprinkle Nona's secret seasoning, a veggie seasoning, onto the chicken.
7Cover the pan with a lid to create a mini stovetop oven.
8Cook until the internal temperature of the chicken thighs is over 180 degrees Fahrenheit.
9Wait for the chicken to naturally unstick from the pan and have a beautiful brown, crispy skin.
10Flip the chicken thighs once they have a beautiful crust and are unsticking naturally.
11Continue cooking on the other side until fully cooked and browned.

steel panlidtongs

Steel pans work better when you don't preheat them.
Cook skin-on chicken thighs starting from a cold pan to perfectly render the chicken fat.
Do not overcook chicken thighs; they are ready when they naturally unstick from the pan and have a nice brown color.
Have patience and do not force the chicken to unstick, as it will ruin the dish. Wait for the natural release.
The best thing about this method is the amazing fond that develops.