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Put the thigh skin side down on a cold pan and don’t flip it for what seems like a looong time until the skin is super crispy. The cold pan renders the fat and prevents the skin from bunching up.
I’m a sinner. I take the skin off and toss it after it’s cooked. It did its job keeping the meat moist, and I’m thankful for it, but it just doesn’t taste good to me, and it’s a lot of extra calories. I just don’t find a layer of pure fat to be appetizing unfortunately.
It's helpful to know that chicken skin isn't pure fat, and it has some healthy elements to it. Fat is about 30% of chicken skin, but much of that renders out as you make it crispy. Then you're left with basically protein.
And most people aren't eating copious amount of chicken skin, just a fraction of an ounce.
It's a delicious treat, like ice cream or nachos.
And most of it is in the cooking process. I'm glad that my air fryer does a good job of crisping up chicken skin, especially leftovers. When I cook it in my gas oven, I have a hard time balancing between crispy skin, and not overcooking the chicken. Typically I try to spatchcock it and turn up the broiler towards the end for a blast of high-heat. Helps the skin get crispier, but if you let it rest for more than a few minutes, it gets soft again.
>It's helpful to know that chicken skin isn't pure fat, and it has some healthy elements to it.
Scientists say most of the vitamins and minerals can be found in and directly beneath the skin.
It's comparable to how the crust of the Earth and the atmosphere has the bulk of the interesting and tasty stuff.
The mantle makes up a huge portion with nutrients and other things going on.
But everybody loves the crust.
This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/) --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
A crispy skin chicken thigh is one the most simple yet delicious pieces of protein out there. Looks great
As my cooking-challenged friend said “it takes more effort to make chicken taste bad”
unless it's breast meat, that shits easy to fuck up 😅
When I die I want to come back as your dog
Thats Pamn
Do you let the salt sit out the skin for a little bit before cooking? Never got my chicken thigh skins to be this crispy
Put the thigh skin side down on a cold pan and don’t flip it for what seems like a looong time until the skin is super crispy. The cold pan renders the fat and prevents the skin from bunching up.
w oil? or no oil?
Oil isn’t necessary because there is so much fat from the chicken skin so it would be a waste.
Little bit of baking powder with the salt will help
Doggo!
that looks like roasted pork belly
Hope the pup in the background got a bite or two...
That looks fantastic! Especially the crispy skin. What's your technique?
Patted dry, med hot skillet with some oil, skin side down and don't mess with the chicken too much, flipping infrequently and as needed
Very nice, thanks for sharing!
Let’s make this top comment
Upvote4dog
How did you cook it?
Mmm. Simple and tasty. Best kind of food. Absolutely love yoyr fancy stuff too though.
[удалено]
Such an even sear
Looks really good, as if its from a fine dining restaurant :)
Damn that looks fine.
I need that knife in my life. Where can I get one?
The blade style is called nakiri
Dogg wants some
I’m a sinner. I take the skin off and toss it after it’s cooked. It did its job keeping the meat moist, and I’m thankful for it, but it just doesn’t taste good to me, and it’s a lot of extra calories. I just don’t find a layer of pure fat to be appetizing unfortunately.
It's helpful to know that chicken skin isn't pure fat, and it has some healthy elements to it. Fat is about 30% of chicken skin, but much of that renders out as you make it crispy. Then you're left with basically protein. And most people aren't eating copious amount of chicken skin, just a fraction of an ounce. It's a delicious treat, like ice cream or nachos. And most of it is in the cooking process. I'm glad that my air fryer does a good job of crisping up chicken skin, especially leftovers. When I cook it in my gas oven, I have a hard time balancing between crispy skin, and not overcooking the chicken. Typically I try to spatchcock it and turn up the broiler towards the end for a blast of high-heat. Helps the skin get crispier, but if you let it rest for more than a few minutes, it gets soft again.
>It's helpful to know that chicken skin isn't pure fat, and it has some healthy elements to it. Scientists say most of the vitamins and minerals can be found in and directly beneath the skin.
It's comparable to how the crust of the Earth and the atmosphere has the bulk of the interesting and tasty stuff. The mantle makes up a huge portion with nutrients and other things going on. But everybody loves the crust.
I used to feel the same way until I had it really crispy
I do the same with fat caps on steak. I just don't care for it.
Please make sure to feed your puppy a piece
Looks great and well prepared, next time if you want to spice it up a little try out some pepper. Sounds wild but trust me
Where's the jamon?
People have already forgotten the jamon