How do we achieve crispy chicken skin on our stovetops at home?
Turns out, a non-stick pan is the perfect tool.
The key is starting with a *cold* (meaning, room temperature) pan and gradually bringing up the heat. You want to slowly render the layers of fat in the skin before searing the outside.
Check out some of other FudeHouse videos for more crispy skin techniques, like using salt, cold air, and boiling water!
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Video Rating: 4 / 5
You don’t need to pad dry and leave it in the fridge uncovered. Since you
are cooking it for about 16 to 20 minutes, the rendered fat will crisp up
the skin regardless.
no offense but you need to sear both sides with high heat, than u can turn
heat to low and cover
genius!
I’m trying to perfect a way to cook meat with explosives. I figure it’s
gotta be faster than a microwave. So far… it’s been a challenge.
I tried this and it worked. I seared both sides, though. After it finished
cooking, I kept the grease and mixed some canned cream of chicken into it
to make some sauce for my chicken with rice and beans dinner. It tasted
great. BTW, what’s the name of the background music? It sounds dope.
Trying out the recipe now! Will let you all know how it goes..so far ..so
good…like this channel..just subscribed to it…
i tried this the other day, and the steam from covering up the chicken made
the skin go soggy
I would not eat that
So your telling us to pan fry a chicken basically.
Crispy Chicken the easy way.
tryaing it right now, great videos man, subbed 🙂
Just tried this recipe today and it worked out great ! I really enjoy your
channel. And because your whole approach to cooking based on understanding
the process rather than following strict recipes it’s perfect for people
who care about food but don’t care to spend a lot of time in the kitchen.
One and a half minutes for perfect chicken thighs ? -This is one hell of a
time-efficient cooking show 😉
Awesome!