Chef's Tip: The Crispiest Chicken Thighs EVER

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Chicken skin is one of my favorite things on earth... but for the love of DOG, keep that limp, pale skin far away from me.
Here's how I get ridiculously crispy chicken thighs every single time:
• Pat the thighs completely dry. Moisture is the enemy of crispy skin.
• Salt them right before they hit the pan. (Dry brining is a different technique—we'll save that for another day.)
• Lightly oil your stainless steel pan. You only need a thin coating.
• Use a pan that's big enough. Crowding = steam, and steam = sad chicken.
• Place the thighs skin-side down in a cold pan, then turn the heat to medium-low.
• Leave them alone! Seriously. Don't poke, press, or peek. Let them cook for about 15 minutes. When they're ready, they'll release from the pan easily and the edges will be deeply golden.
• Flip and cook for another 10–15 minutes, depending on their size, until fully cooked.
And whatever you do... don't wash out that pan! All those browned bits (the fond) are pure flavor. Deglaze it and make yourself a killer pan sauce.
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