Ahhh don't make my mistake: Cooking chicken thighs

So recently I learned two things, firstly its how to get crispy skin chicken thighs with a cold pan start technique. Made it a couple times with just salt and pepper, comes out great, simple enough, I think I got it down.

Secondly I also got into marinades with fruits like kiwifruits, got a couple styles that are balanced and perfect to pair with respectively different carbs.

Some of you might know where this is going... 😅

I marinated some chicken thighs with a marinade with fruit in it, meaning a marinade with sugar in it. I patted it dry on the skin thinking it would be enough and went through with the cold pan technique, and because the sugar in the marinade was still there, instead of the skin getting crispy and removing itself from the pan, it made a caramel that stuck and burned the skin off before the meat could finish cooking.

So yes retrospectivly its pretty obvious but when using the cold pan technique avoid marinating especially with anything with sugar in it. Cooking isn't simple addition, I should have known better ahahah

Brush the marinade on as a glaze during the last few minutes.

Cook them plain and brush the marinade on as a glaze in the last two minutes.

Your "cold pan technique" sounds moronic and would never be used by anyone with actual cooking skill.

You have given yourself zero control over the heat (no two cooktops get up to heat in same amount of time)

…. starting with a cold pan is a common way for home cooks to easily render chicken fat with skin on chicken pieces

Get bent. And then look it up.

This fuckin guy

So confidently incorrect LMAO, very common to render fat from chicken thighs at home

Chicken thighs or wings: pat dry, set on wire rack, put in fridge overnight to dry the skin. Air fry. Nom nom!

Speaking of “sounds moronic”…

Hi. Real cooking person here. I cook deboned skin on chicken thighs exclusively using the cold pan technique. It allows plenty control of your thermals as the fat in the skin slowly renders as the pan comes up to temp. Incredibly valuable to have in your skillset, it works wonders.

Also do please learn how to critique without sounding like a douchebag, also incredibly valuable skill to know.

What a maroon.

This technique has been taught by Jacques Pepin on his cooking show for decades and works perfectly once you learn to control the heat in your own kitchen.

Might be best if done in the oven. Sounds good, though!