While there are numerous chicken dinner recipes that are so exceptional you’ll want to prepare them daily, it’s difficult to surpass the gratifying comfort of a basic pan-seared chicken thigh, breast, or drumstick. Attaining a flawless sear on your protein is a common aspiration for home chefs. Nevertheless, most might be proceeding incorrectly. Even though many opt to heat a pan to its maximum temperature prior to adding their chicken, those in pursuit of superior seared poultry should in fact do the exact opposite.
The trick is found in a straightforward yet surprising component: a cold pan. In the typical cold pan approach, chicken pieces are situated in a room-temperature skillet without any oil. This is placed on a cold burner, which is subsequently turned to medium heat for approximately 15 minutes.
During this period, the gradually increasing heat gently melts the fat from the chicken, which crisps its surface without the risk of burning. Concurrently, it also eliminates a frequent problem associated with placing cold chicken in a hot pan, where the exterior overcooks and toughens long before the inside reaches a safe temperature. All that’s needed is to turn the chicken over and continue cooking for a few more minutes until it’s heated throughout.
Cold pan variations and professional advice
Another method also commences with chicken being placed in a room-temperature pan. However, in this scenario, the burner is pre-heated to high before the pan is set on it. The cold pan (and chicken) is subjected to this high heat for around two minutes to eliminate any lingering moisture from the surface. Subsequently, the heat is decreased to medium, and the chicken is cooked until thoroughly done, flipping every two minutes. The outcome is akin to the prior method: a crispy, ideally seared exterior with a juicy, perfectly cooked interior.
Naturally, achieving a better sear also necessitates steering clear of other errors you might be making when preparing chicken. The most crucial of these is neglecting to adequately pat dry the surface of your poultry, which allows residual moisture to inhibit the chemical reactions that create the crispy, flavorful crust. Additionally, it is essential to avoid cooking your chicken straight from the fridge. While you might succeed in developing a solid sear, chicken that hasn’t been given a brief chance to reach room temperature before it goes into the pan risks burning on the outside before the inside is entirely cooked.
Of course, a delectable pan-sear isn’t the only way to relish chicken — or the sole technique with some unexpected advice or pitfalls. After perfecting this method, consider taking some time to learn how to prepare flawless chicken in eight diverse ways.
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