Cold Steel Pan Chicken
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.
Ingredients
- chicken thighs
- salt
- pepper
- seasoning salt
- 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.