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crispy-and-juicy-chicken-thighs

A chicken recipe that shows my favorite technique for juicy chicken with perfectly crispy skin. This method starts with a cold pan and allows the fat to render out. This also removes the need for any cooking oil. I keep the seasoning simple to highlight the skin and method alone, but feel free to make it your own. Chicken is fully cooked once it reaches 165F, but I’m learning that thighs do well and break down better at a higher temp. Enjoy!

Ingredients