Super Quick Video Tips: A Groundbreaking Way to Get Shatteringly Crisp Chicken Skin

Byamazingfoodstv


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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America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.

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45 Comments

  11. 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.

  16. 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.

  22. 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?

  25. 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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  45. 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.

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