Back-to-Basics Crispy Skin Pan Seared Chicken - with a Lemon Garlic Sauce.
The Secret to Perfectly Crispy Pan Seared Chicken
By jerome
Description
Unlock the secret to perfectly crisp, golden chicken with this Back-to-Basics Pan-Seared Chicken recipe featuring a bright Lemon Garlic Sauce. Simple, fast, and full of flavor, this method is an ideal go-to whether you're cooking for yourself, family, or guests.
Once you master this foundational technique, you’ll have the confidence to level up your cooking and tackle more advanced recipes. This foolproof approach ensures irresistibly crunchy skin with tender, juicy meat every time—whether you’re using thighs, breasts, or drumsticks.
For best results, Made In Cookware’s Stainless Clad Frying Pan offers the precise heat control needed to achieve that restaurant-quality sear and build a rich, flavorful pan sauce.
Instructions
Add Salt/Pepper to both sides of the chicken breast. Dry chicken just before we add it to the pan.
let sit for 30 to 24 hours, before you are going to cook the dish.
Preheat oven to 350 degrees/ on stove top place oven safe frying pan with oil and heat to 375 degrees.
Dry Chicken, Place in frying pan(Stainless Steel) - Skin Side Down first.
We need to cook the chicken 80% on the skin side till we can see a nice brown color on the skin. note: don't crowd the chicken in the pan.
Once we have a good color on the skin side, we flip the chicken and cook it about 10 minute more on the storetop.
after that place all of the in the pan, and finish in the oven till the chicken is cook to a temperate of 160 degrees in the biggest part of the meat . Let rest on a rack, the chicken should finish cooking to 165 degrees.
Using the same pan that you just cooked the chicken in, add in shallot, thyme, garlic, lemon juice, lemon zest and cook till shallots are soften.
add chicken stock and reduce to 50% of volume. Strain and serve.