Throw everything you know about pre-heating skillets out the window.
Related recipe: Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
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Do you cook that chicken at cold state or cool it down after put it in refrigerator?
A fourth of a teaspoon?
At this point I'm surprised that America doesn't have it's own time measurement expression
Lightly fry for 600 86,400ths of a day
Good technique but so little seasoning?
THANKS, I LEARN SOMETHING NEW
EVERY DAY😊.
163 F is overcooked
155 is the way to go
Nice demonstration, thanks.
Not arguing the results but this is WAY TOO complicated. Press with a dutch oven? Please
Too much effort and preparation for a chicken! I just eat steak instead
you lost me at refrigerate up to 8 hours
Brick chicken, yo…
Only good if you cook 2 to possibly 3 pieces, then the pan is hot…. Too elaborate. I get good results without this nonsense. I dont see any men in that kitchen, what gives? It's an industry dominated by male chefs.
If America’s Test Kitchen is good for anything, that’s demonstrating excessive use of tools and their subsequent cleanup, and overkill techniques for something so otherwise simple for the home cook. Much better technique: https://youtu.be/WIRFjju5MBM
It looks like regular pan fried chicken…
You can also pergorate the skin with a brush with steel pins. This give you a lot of small holes.
I just fry it in a lot of lard, using a small pan so the lard covers at least half the chicken's height.
What perverse home cooks want to do 5x the cleaning, schedule preparations hours in advance, and spend twice as long in the kitchen just to cook chicken breasts with marginally crispier skin? This recipe is totally impractical for home cooking. You want to clean your dutch oven, wire rack, sheet pan, etc. just for this? This technique could be for special occasions and restaurants, but not for people who don't want to be cooking and cleaning for hours because of their perfectionism. I take pains to cook well and devote time to it but this is a case of a paltry return for the investment of time.
Yo u actually dirtied half your kitchen for a pair of breasts
Why would you use oil if you start from a cold pan that can release the chicken fat (oil) ?
what!? lifes too short. Blowtorch. lol.
Whoa! I love Adobo.
In Asian cooking they run over hot water on the skin and let it dry prior to frying it, and the result is amazing.
Quick question…what if you need to make 6 chicken breasts? I don't think I have a pan large enough to do them all at the same time…do I need to cool the pan back down and start over two more times or is there another method that works with a hot pan?
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Is it just me or does "shatteringly" crisp chicken skin make you cringe?
My guests and family loved this ATK Shatteringly Crisp Skin Chicken recipe.
I prepared enough to serve 12 people.
I also served it with home made Rice A Roni, and a Spinach Tomato Feta Cheese Salad.
All the adults raved over this dinner, and even the children ate everything with gusto.
I was more than happy to give photo copies for the chicken and rice a roni recipes.
Will be making this quite often, so easy and wickedly decadent, and flavorful.
I highly recommend it.
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Chicken looks like rubber!
definitely going to try this
I've been the blossoming cook lately & I'm really excited to try these methods. Thank you for taking the time share so I can cook delicious dinners for my family.
I don't think pressing the chicken down and refrigerating it is necessary. I do the cold pan method all the time and it works fine if you just remember to prick the skin a bit.
I tried this and it was an utter fail. The skin just adhered to the pan and pulled off even when I tried to carefully pry it from the pan.
lol@cooking a chicken breast to 160+. C'mon ATK, you know better.
What's this for? I obtain the same result with less steps.
The best way to get cripy chicken is to top the breasts off with slices of crispy bacon; anything with bacon is great.
Love the show but this one was a) too anal (the dutch oven bit), and b) too litigious (the 160 degree bit).
Other than that, keep up the superlative work.
I wish you would give advise for using electric ranges. Many people do not cook with gas.
She looks like a Charlotte
What you have done is pan-frying, how about deep frying method? Is the cold-start method still applicable? 😀
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i think my dishwasher needs to meet your dishwasher
The skin is unhealthy you should remove it
Yes, crispy chicken but who has time for all those steps? Waste of time in my opinion and not a lot of people has a Dutch oven to put pressure on top of the chicken.
Thanks for this technique! Is there a recipe for that delicious-looking sauce at the end?
Interesting methodology but impractical for a mere payoff of crispy chicken skin. I would rather have almost as crispy skin without the additional prep time or cleanup. The nail in the coffin is that the cold pan method means I would need multiple pans to scale this method up for a larger family serving, rendering this as impractical.