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
