The Secret to Restaurant-Style Chicken at Home | Eric Kim | NYT Cooking
Get the FREE recipe for Eric Kim’s Crispy Chicken With Lime Butter:
You don’t need a thermometer to know when these chicken thighs are done. You just need your ears. In this recipe, chicken thighs are slow seared using a technique from the chef Paul Bertolli called “bottom-up cooking” where the chicken cooks almost entirely on the skin side over moderate heat, resulting in shatteringly crisp skin. The gentle sputtering sound that signals the release of moisture from the chicken hitting the hot fat in the pan stops when the meat is fully cooked and the skin crisp and evenly browned. A quick pan sauce of chicken stock, lime juice and maple syrup, made glossy with a few pats of butter, completes this dish.
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Get the FREE recipe for Eric Kim’s Crispy Chicken With Lime Butter: https://nyti.ms/4iZKa42
The secret is fatty fat fat and ++ calories 😋
let me tell you a secret…this is not a reason why i'd tell you a secret
hey you let me tell you a secret…leave me alone
the attackers were white
It's just chicken with basic sauce. We've already seen it 100000 times. Maybe it's time for something more challenging?
https://youtu.be/fGLApwMj4q8?si=4VAol5DPkTu4X4U_
That's look so delicious ❤
Just made it and it was excellent! Thank you!
high five
Shits like 3000 calories man
absolutely beautiful. Thanks.
Watching this 5 hours after dinner is not good. Wonder what i'm gonna have tomorrow?
I think the secret here is the super premium chicken thighs. I don't know of any grocery store near me (from Whole Foods to other brands) that carry chicken thighs that look as good as shown here when uncooked.
Thank you so much for the recipe 🌹
more EK
This was 10/10. Used skinless/boneless and they were still amazing.
It looks very appetizing and delicious, I liked it
I cooked this the evening the video came out. I just received my order from a local farm and had everything I needed, but I used date syrup instead of maple syrup. It was so good that I scarfed down 3 chicken thighs and I had planned to save 2 for a chicken sandwich for lunch the next day. I normally don't cook 4 chicken pieces at once because I'm trying to keep off the weight I recently lost. I had no regrets, it was delicious. The lime, for me, was a game changer. Thanks Eric
Good stuff! More Eric for the people!
Looks delicious. I am curious as to why the lime was added so early. I wonder if the dish might be improved by using the zest early and finishing with juice.
I
Miss the days of Graham Kerr… at least he shared with the audience
is it me, or is that actually parsley?
IF I wasn't already making tacos tonight I would try this. Looks perfect
“But I’m precious” yes, yes you are!
Cool ❤
Where is that chicken from? Beautiful color
👍🏻👍🏻👍🏻
Eric Kim has the real talent to combine simple ingredients to make something marvellous. What an ability to taste.
I’m drooling right now ❤❤❤
My chicken doesn’t look like that chicken! Hmmm. Much more yellow skin color.
My brain and tastebuds are really struggling to understand what lime butter is. Is it an equal ratio? More lime than butter or vice versa…now i have to make this so i can answer this question
Wow, this looks incredible!
3:04 😲😲😲😲
🤤Amazing results. Great engaging chef, great tutorial .
Very interesting issue, as always informative and fun
I'm surprised there's no kimchi in this recipe.
What is the trick to getting the middle temp to get to 180 uncovered at lower heat levels like this? I tried this tonight, and used similar heat levels as what is pictured. But I couldn't get the internal temp in the direct center near 180. I used a meat thermometer, but after flipping at 25, and another 10 or so, there were still middle bits that were 155, even though the skin side was very crispy. In the end I added some chicken stock and covered for 3-4 minutes, which doesn't turn out as good. Maybe aiming for a slightly lower temp right in the middle, while most of the meat gets to 180 is the right approach?
Also dry the skin then it won’t stick. Water will make it stick
i think it’s RAW inside
Love this! I have to try this exact recipe
this might be my fav episode of eric’s!
Too simple and pretty average at best. Some recipes are ok the same day. Next day they are pathetic (as left overs). This is one of those. The first few minutes about steel pan is completely unnecessary. YOU CAN USE ANY PAN FOR THIS!!!!