Crispy Skin Chicken Thighs in a Cold Skillet

What You'll Need

• 4 to 8 skin on, bone in chicken thighs
• Salt and pepper to taste

How to Make It

1. Dry the Chicken:

• Wash and dry the chicken thighs.
• Place chicken on paper towels on a sheet pan.
• Refrigerate 2 hours up to overnight to dry out completely.

2. Prep and Season:

• Make a slit on each side of the bone, being careful not to cut through the skin.
• Season with salt and pepper.

3. Cold Skillet Cook Method:

• Place chicken in a cold, unheated non-stick skillet, skin side down.
• Turn stove to medium heat and cover with a lid.
• Cook 10 minutes undisturbed.
• Remove lid and continue cooking undisturbed for 10 more minutes.
• Flip the chicken and cook another 10 minutes or until internal temperature reaches 165 degrees fahrenheit.

Note: Use a non-stick cold skillet for this method. If cooking in batches, wash and cool the skillet between batches. Do not use herbs or powdered seasonings like garlic powder since they can burn. If you want more than salt and pepper, use a seasoned salt without herbs. Salt and pepper is all you need. Trust the process and ENJOY!

⭐⭐⭐⭐⭐ If you made this recipe, I’d be honored if you left a rating and comment your feedback helps encourage and inspire others!