Cold Steel Pan Chicken

Serves 1
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Directions

  1. 1Place chicken thighs skin-side down in a cold steel pan.
  2. 2Place chicken thighs skin-side down in a cold steel pan.
  3. 3Place chicken thighs skin-side down in a cold steel pan.
  4. 4Turn the heat on to the high end of medium-low.
  5. 5Turn the heat on to the high end of medium-low.
  6. 6Turn the heat on to the high end of medium-low.
  7. 7Let the chicken sit there until you hear sound, indicating the fat is rendering.
  8. 8Let the chicken sit there until you hear sound, indicating the fat is rendering.
  9. 9Let the chicken sit there until you hear sound, indicating the fat is rendering.
  10. 10Season the chicken with salt and pepper.
  11. 11Season the chicken with salt and pepper.
  12. 12Season the chicken with salt and pepper.
  13. 13Add seasoning salt to the chicken.
  14. 14Add seasoning salt to the chicken.
  15. 15Add seasoning salt to the chicken.
  16. 16Sprinkle Nona's secret seasoning, a veggie seasoning, onto the chicken.
  17. 17Sprinkle Nona's secret seasoning, a veggie seasoning, onto the chicken.
  18. 18Sprinkle Nona's secret seasoning, a veggie seasoning, onto the chicken.
  19. 19Cover the pan with a lid to create a mini stovetop oven.
  20. 20Cover the pan with a lid to create a mini stovetop oven.
  21. 21Cover the pan with a lid to create a mini stovetop oven.
  22. 22Cook until the internal temperature of the chicken thighs is over 180 degrees Fahrenheit.
  23. 23Cook until the internal temperature of the chicken thighs is over 180 degrees Fahrenheit.
  24. 24Cook until the internal temperature of the chicken thighs is over 180 degrees Fahrenheit.
  25. 25Wait for the chicken to naturally unstick from the pan and have a beautiful brown, crispy skin.
  26. 26Wait for the chicken to naturally unstick from the pan and have a beautiful brown, crispy skin.
  27. 27Wait for the chicken to naturally unstick from the pan and have a beautiful brown, crispy skin.
  28. 28Flip the chicken thighs once they have a beautiful crust and are unsticking naturally.
  29. 29Flip the chicken thighs once they have a beautiful crust and are unsticking naturally.
  30. 30Flip the chicken thighs once they have a beautiful crust and are unsticking naturally.
  31. 31Continue cooking on the other side until fully cooked and browned.
  32. 32Continue cooking on the other side until fully cooked and browned.
  33. 33Continue cooking on the other side until fully cooked and browned.

Ingredients

  • chicken thighs
  • chicken thighs
  • chicken thighs
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • seasoning salt
  • seasoning salt
  • seasoning salt
  • Nona's secret seasoning
  • Nona's secret seasoning
  • Nona's secret seasoning

Equipment

steel panlidtongs

Tips

  • 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.