Leave it skin side face down for 12/13 minutes and don't touch it. Move them around the pan but do not change sides! Then stick it in the oven for 13 minutes again skin side down. Then flip it and cook until done The time and heat allows the fat to render and I promise you you'll be amazed.
OMFGGGG I JUST MADE THIS RNNN It’s October 8, 2022 2:40pm and let me tell youuuu this chicken tasted just how my mom would’ve! First video that has actually worked thank you for the awesome tips too!! I used lemon pepper seasonings but omg delicious juicy not dry AT ALL perfect with 25 min in the oven! @400degrees FH
My Mom makes chicken pieces almost like this for Christmas. Only difference is she only uses salt and pepper and does it all in a pot. From frying to cooking in very little water over medium heat for about an hour, lid on. It comes out smelling like smokey bbq chicken, and tastes wonderful! I always mess it up. I hope a caterer can help me this year.
Just 1 recommendation, wash your hands after touching that chicken and patting it dry. It will keep everything you touched afterwards from possible contamination.
Pro tip: In a small bowl, before touching the chicken, combine the seasons and spices together and mix well. This helps season the chicken evenly and helps prevent cross contamination of the season and spice containers. There is no need to clean the containers afterwards. I would have also used some precooked or left over rice and added it to the bottom of the cast iron pan after the chicken cooked. Microwave the rice, add it to the bottom of the cast iron pan, and it will act like a sponge, absorb the pan juices. Like magic, there is a classic side dish.
I was trying to decide what to make for supper tonight that was easy. Your channel popped up with this recipe. I’m happy and this chicken will be on the menu. Thanks
just did this recipe..truthfully I never really cared for the thigh since it seemed extra oily..so I did your saltwater soak and spiced it up..cooked it till 165..very nice...now I like the thighs..thanks for the post
This looks fire my guy! I’ve been doing something similar lately, but I use butter in the cast. Will definitely get the brine going next time. And never be afraid to flex the apron, it’s a must!
You’re very unique beneficial excellent comment about how to not tear it off too quickly the chicken will let you know when it’s ready is extremely valuable to me. I am 50% around the corner with my french cooking and I am very I have watched 500 of these cooking videos and not seeing this technique mentioned in them. hat’s off.
If the skin has been trimmed too short...make small slits throughout the skin and then pin the skin in place with toothpicks. It will protect the meat from the heat of the frying pan...and the finished product will look wonderful. Remove the toothpicks after the chicken has rested.
Yep, yep, yep 👍. I would only add, from a lazy singles POV... 1/4 teaspoon salt per piece of thigh for the pre-brining , but with an equal amount of plain sugar.. The temperature is spot on.👌 (Fibrous collagen needs time to melt into the meat). season however you like , however I always finish on the stove, by just covering the pan and lowering the heat a bit... (Time depending on quantity, but when juices start flowing, just turn off the heat and wait till cool enough to munch. 😋
Of course! I’d turn down the heat a bit after searing the skin to ensure that they don’t burn, but you can certainly finish them on the stovetop. You will probably need at least 20 minutes per side.
@@beginnersdinners8972 20 minutes per side in a frying pan??? Are you kidding - that's the way to get rubber chicken! Way too long, 5-7 mins per side, tops. And you didn't advise people to let the meat rest for 5-10 mins under foil once it's out of the oven. That really is a must for all meat, as it lets the juices settle inside of the meat and keeps in moist.
Skip the part of the paper towel after it comes out of the oven. That's not grease, it's the precious juice of the chicken that you have been throwing away all these magical years. Just let it rest in your plate for a bit, the juice will run out, transfer that to your pan and make a sauce. I'm surprised u didn't do anything to deglaze your pan where u seared your meat. All the flavours are there.
While trying this, I found that If you brine the chicken, you don't need any more salt when you season it. Mine came out way too salty the first time, and I like salt! Otherwise, a very tasty and easy recipe.
I've cooked chicken this exact way on non stick. Works just fine. Just make sure your non stick pan is oven safe; some aren't. This method also works on enameled cast iron and stainless steel.
Thank you. I just tried it….came out very good but I need to buy a cast iron pan. That would have made it easier because I could have put it right into the oven after the searing process. Overall, it came out very good. Thank you.
Those extra seasonings outside of salt on the skin, can burn during cooking. Also, if you place it in a cold cast iron skillet without oil, skin down, and let it rise to temperature it will render its own fat and crisp up without using oil. You can flip it and let the meaty side cook in that same oil til done and avoid transferring it to the oven altogether.
This was really good! I used my air fryer instead of the oven and brushed the juices back over it before putting it in to fry. Then I used the scrapings and an onion and some chicken stock to make a gravy for it too. The skin was very crispy. This is my first time having thighs and this is so good! Thanks for the recipe. 😋
I would reckon that would be fine. Temperature is the main thing that determines cooked through but not overdone. Not everyone has a cast iron pan, or chooses not to use them because they can't! (My Mum loves them but can't lift them any more. Too Heavy!)
I like to debone the thighs, put them between paper towels for about an hour, then season and in the pan in they go. Never felt the need to use the oven - they are not that thick... Get that skin nice and golden and then flip them on the other side for a few. Done.
I reaaaly liked how simple this recipe is but i wanna ask about the background harmonica music i reaaaallly loved it what's the name of it ??!! And btw am gonna use your recipe for today's dinner 😍😍😍
Hi Thank you for the video I have a few questions as I'm a complete beginner to cooking anything. When you say regular Salt, How is that different then Kosher Salt and what would that be in the grocery store? I found a salt called "Iodized salt" or would there be a salt called regular there?
The iodized salt is regular salt. It’s also often just called “table salt” like what you’d expect to be in a salt shaker. Kosher salt is everywhere, I wouldn’t be surprised to find it in a convenience store even. Usually sold in a bigger box, the kosher salt is much much bigger and flakier. Kosher salt isn’t iodized as in it doesn’t have anything at all added to it. It’s 100% sodium chloride, the iodine That is added to table salt is actually really good for you but it also acts as an anti-clumping agent so kosher salt sticks together better.
What the hell is the difference between salt and kosher salt? Boil the pan?wth? I only have non stick pans. That gonna fly? Can breast be done the same way?
I made these today and they came out pretty well. Only complaint is that I brined my chicken in the water overnight like you said, and even after patting dry they absorbed a bunch of water. They still got a decent sear but it messed with the cook time. Any tips on drying out the chicken completely before cooking?
@@randocommando6826 Go back to facebook with your bald ass randy. Or drive that 4wheeler into the lake, but make sure you have that battleaxe you call a wife riding on the back. My comment was over a year old you fuckin clown lmao
@@cablebill8892 you must be a real fucking coward and a bitch to get so offended that you are a shitty cook. you wouldn't say that to my face you little bitch. hahahahahahahaa.
Try drying them on a cookie sheet rack. It will help with airflow. You might not want to leave it overnight, but just a few hours instead before you cook it.
Turned out great. I tasted my chicken water after letting it soak and turns out it wasn’t quite salted enough. I put some more salt and then drank a few sips from the brine later and it tasted great.
I never knew about that tip about waiting to flip until the skin lets go of the pan. That'll be useful! Thanks!!
Test by gently pushing the meat...if it's ready, it will move with almost no pressure.
Leave it skin side face down for 12/13 minutes and don't touch it. Move them around the pan but do not change sides! Then stick it in the oven for 13 minutes again skin side down. Then flip it and cook until done The time and heat allows the fat to render and I promise you you'll be amazed.
I just made this. It came out great! I am terrible in the kitchen. But this recipe is simple and straightforward. Thank you.
I appreciate the point you made about drying the chicken. I never realized why that mattered, but now I see the difference. Thanks 😊
are you related to my best friend from elementary school? his name is Nick Morris
@@lysolwipes3201
I understand why you'd ask....but, I'm not. 😉
@@mrs.morris5506 then why do you have the same last name?
@@lysolwipes3201 common last name
@@lysolwipes3201 what are you, in middle school?
i think you and your apron are cute as hell bro
That's where I shut it off! I seen your message so eff said!
@@uprite88 Are you coming on to me?
C T hahaha
@@uprite88 Weak.
@@uprite88 wanna get kinky bro? Bro before hoes remember. 😘
OMFGGGG I JUST MADE THIS RNNN It’s October 8, 2022 2:40pm and let me tell youuuu this chicken tasted just how my mom would’ve! First video that has actually worked thank you for the awesome tips too!! I used lemon pepper seasonings but omg delicious juicy not dry AT ALL perfect with 25 min in the oven! @400degrees FH
lol thnk u for telling what time it was wen u wrote dis comment, v helpful mam
My Mom makes chicken pieces almost like this for Christmas. Only difference is she only uses salt and pepper and does it all in a pot. From frying to cooking in very little water over medium heat for about an hour, lid on. It comes out smelling like smokey bbq chicken, and tastes wonderful! I always mess it up. I hope a caterer can help me this year.
this way is better in some ways, the method of cooking it in oil or broth rather than searing it, low and slow cooked makes it fall apart
Thank you so much. You taught me how to make my first chicken.
Just 1 recommendation, wash your hands after touching that chicken and patting it dry. It will keep everything you touched afterwards from possible contamination.
Will this recipe still work if I don't own an apron? (kidding)
It will not (serious)
No, and don't try it....very dangerous.
@@leagueofotters2774 mm. Mm m mmmm
Thanks for this lesson. Just made 16 for my 3 boys. Eating machines.
Ahahahahah
Hhh
Fuck em
@@bigbankz2677 wtf
MC Mash, can you give me insight on the things I asked in comments?
Pro tip: In a small bowl, before touching the chicken, combine the seasons and spices together and mix well. This helps season the chicken evenly and helps prevent cross contamination of the season and spice containers. There is no need to clean the containers afterwards.
I would have also used some precooked or left over rice and added it to the bottom of the cast iron pan after the chicken cooked. Microwave the rice, add it to the bottom of the cast iron pan, and it will act like a sponge, absorb the pan juices. Like magic, there is a classic side dish.
This is the recipe I’m following from now on. Ty for being so thorough❤
Many great tips!! Especially preheating pan before adding oil??? I didn't know that! Omg life changer.
Cooked this for dinner tonight. It was awesome! Will make this again for sure!
I was trying to decide what to make for supper tonight that was easy. Your channel popped up with this recipe. I’m happy and this chicken will be on the menu. Thanks
This is a keeper. Easy to cook, delicious to taste.
My chicken was dressed to impress. Followed your chicken prep.. Thank you so much. Simple and quick.
just did this recipe..truthfully I never really cared for the thigh since it seemed extra oily..so I did your saltwater soak and spiced it up..cooked it till 165..very nice...now I like the thighs..thanks for the post
I think the thighs are the juiciest and they’re even better on the barbecue drenched in your favorite barbecue sauce. Thighs are awesome.
This looks fire my guy! I’ve been doing something similar lately, but I use butter in the cast. Will definitely get the brine going next time. And never be afraid to flex the apron, it’s a must!
Never use butter to cook chicken you will just burn it
Use clarified butter and it will be awesome.
You’re very unique beneficial excellent comment about how to not tear it off too quickly the chicken will let you know when it’s ready is extremely valuable to me. I am 50% around the corner with my french cooking and I am very I have watched 500 of these cooking videos and not seeing this technique mentioned in them. hat’s off.
If the skin has been trimmed too short...make small slits throughout the skin and then pin the skin in place with toothpicks. It will protect the meat from the heat of the frying pan...and the finished product will look wonderful. Remove the toothpicks after the chicken has rested.
I'm going to make this for dinner, thanks for the video.
Make more videos! Also, i didnt know about preheating my cast iron before adding oil. Thanks!
If you don't have an oven can you make it on the stove top and what do you do after flipping the piece. Please advise. Thanks
After you flip do you throw it right in the oven ? Or let it cook then oven?
We want more videos! I’ve cooked this recipe twice this week and it’s delicious
What do you mean your apron doesn’t look cute? It’s so freaking adorable😭
Yep, yep, yep 👍.
I would only add, from a lazy singles POV...
1/4 teaspoon salt per piece of thigh for the pre-brining , but with an equal amount of plain sugar..
The temperature is spot on.👌 (Fibrous collagen needs time to melt into the meat).
season however you like , however I always finish on the stove, by just covering the pan and lowering the heat a bit... (Time depending on quantity, but when juices start flowing, just turn off the heat and wait till cool enough to munch. 😋
Excellent method. Thanks for posting!
Chili powder already contains garlic powder. And cayenne and an herb (usually oregano). That's all - make your own, and leave out the black pepper.
First time making chicken thighs and I’m so happy I came across your video! And I love the tips.
Thank you I appreciate your explanation of timing and temperature🎉❤❤
Fantastic video, thank you! Apron looks great, too.
Can I do this without an oven? Whats the variation for that? Thanks!
Of course! I’d turn down the heat a bit after searing the skin to ensure that they don’t burn, but you can certainly finish them on the stovetop. You will probably need at least 20 minutes per side.
Beginner's Dinners ok wow, thank you! This really helps out, our oven is out of commission right now
@@beginnersdinners8972 20 minutes per side in a frying pan??? Are you kidding - that's the way to get rubber chicken! Way too long, 5-7 mins per side, tops. And you didn't advise people to let the meat rest for 5-10 mins under foil once it's out of the oven. That really is a must for all meat, as it lets the juices settle inside of the meat and keeps in moist.
@@glamdolly30 Well, this is Beginner's Dinner. :]
@@LittleMopeHead Sure is honey, only a beginner would overcook chicken that badly, lol!
Great recipe looks delicious and very easy.
Skip the part of the paper towel after it comes out of the oven. That's not grease, it's the precious juice of the chicken that you have been throwing away all these magical years. Just let it rest in your plate for a bit, the juice will run out, transfer that to your pan and make a sauce. I'm surprised u didn't do anything to deglaze your pan where u seared your meat. All the flavours are there.
Thx, santa got me a cast iron pan for Xmas!
While trying this, I found that If you brine the chicken, you don't need any more salt when you season it. Mine came out way too salty the first time, and I like salt! Otherwise, a very tasty and easy recipe.
What does brine mean?
@@Randaakarim Soaking in salted water
like ya cut g
Definitely going to try this. Thanks.
what's the music in this vid?? also great recipe looks delicious
If I'm to do turkey legs instead, could I do it the same way as the chicken? I assume that I'd have to cook the turkey for a longer period of time.
Hey thanks for the video! One question what heat do you place your oil on prior to putting the chicken in?
How many minutes to just pan fry?
What if you don't have cast iron and only have nonstick?
I've cooked chicken this exact way on non stick. Works just fine. Just make sure your non stick pan is oven safe; some aren't. This method also works on enameled cast iron and stainless steel.
Id love to try it. Im thinking of seasoning and browning the chicken first though
Thank you for the recipe and sharing your video .
Great video!! Followed it step by step and it turned out delicious!! 😋 Thank you!! 🍗❤
what heat should the pan be preheated to?
@@Kuro-bh8mr I used high to medium-high heat, then turned down.
@@shellyconrad4598 got it, thanks
Good thing I have a cast iron skillet just like yours. Cooking now with some potatoes!
What number should the stove be put to
Your right it's super cute when people wear their aprons.❤
Thank you. I just tried it….came out very good but I need to buy a cast iron pan. That would have made it easier because I could have put it right into the oven after the searing process. Overall, it came out very good. Thank you.
Those extra seasonings outside of salt on the skin, can burn during cooking. Also, if you place it in a cold cast iron skillet without oil, skin down, and let it rise to temperature it will render its own fat and crisp up without using oil. You can flip it and let the meaty side cook in that same oil til done and avoid transferring it to the oven altogether.
I only have Teflon pans is that ok ?
Good tips thanks
my gf and i have been living together for a couple of months now and she always be making dinner so hopefully i can do this and surprise her haha
When you're soaking the chicken in the salt water overnight, do you put the bowl in the fridge or just leave out on the counter?
You can just keep the bowl in the fridge
Leave it out in the counter overnight if you want salmonella
Thanks for the video!
We need more of you!
This was really good! I used my air fryer instead of the oven and brushed the juices back over it before putting it in to fry. Then I used the scrapings and an onion and some chicken stock to make a gravy for it too. The skin was very crispy. This is my first time having thighs and this is so good! Thanks for the recipe. 😋
How much salt?? How much water??
Simple and easy, I love it.
Great video!
For how many min on each side though.
Hi looks great! what heat setting do you heat your pan to for searing? I tried a similar recipe on med/high and burnt the skin, :(
He said medium in the video. That usually works great for me too
@@mctit thanks!
@@lgamb All about the amount of oil you use too just mess around with it I've been trying but recently I've been burning them roo
Avocado oil has a higher smoke point so it’d be easier for y’all not to burn it before its ready
Did you broil the chicken or broil it ?
Garlic powder helps every dish 👍
Thank you! If you didn’t want to put it in the oven, would you just continue flipping on the stove until 150-160?
I would reckon that would be fine. Temperature is the main thing that determines cooked through but not overdone. Not everyone has a cast iron pan, or chooses not to use them because they can't! (My Mum loves them but can't lift them any more. Too Heavy!)
Can’t I rest it on a rack instead of paper towels?
I'm sure you can :)
Sure you can, it's better than towels actually as they can get soggy and stick to the meat.
I like to taste my water after adding the chicken
Thanks for the recipe, easy to prepare, and the results were excellent.
Wow Logan looks really good . I’m going to have to try this .
Commas are important 😉
I like to debone the thighs, put them between paper towels for about an hour, then season and in the pan in they go. Never felt the need to use the oven - they are not that thick... Get that skin nice and golden and then flip them on the other side for a few. Done.
Cool stuff! Love cast iron cooking! Exactly why I clicked on this. Just subscribed! - Mac
I just found this man and I hope all is well with him. He has not posted in awhile.
Good work man 👍
Make more videos this was good...
I reaaaly liked how simple this recipe is but i wanna ask about the background harmonica music i reaaaallly loved it what's the name of it ??!!
And btw am gonna use your recipe for today's dinner 😍😍😍
Thank you, so simple!!!
Nice! thanks man!
Hi Thank you for the video I have a few questions as I'm a complete beginner to cooking anything.
When you say regular Salt, How is that different then Kosher Salt and what would that be in the grocery store?
I found a salt called "Iodized salt" or would there be a salt called regular there?
The iodized salt is regular salt. It’s also often just called “table salt” like what you’d expect to be in a salt shaker. Kosher salt is everywhere, I wouldn’t be surprised to find it in a convenience store even. Usually sold in a bigger box, the kosher salt is much much bigger and flakier. Kosher salt isn’t iodized as in it doesn’t have anything at all added to it. It’s 100% sodium chloride, the iodine That is added to table salt is actually really good for you but it also acts as an anti-clumping agent so kosher salt sticks together better.
Good idea 😉😊
What the hell is the difference between salt and kosher salt?
Boil the pan?wth?
I only have non stick pans. That gonna fly?
Can breast be done the same way?
Great Thanks🎉
I love it
Very good my friend!
You are Amazing, Awesome
I made these today and they came out pretty well. Only complaint is that I brined my chicken in the water overnight like you said, and even after patting dry they absorbed a bunch of water. They still got a decent sear but it messed with the cook time. Any tips on drying out the chicken completely before cooking?
try strapping it the the roof of your car and driving around till you find a KFC cause obviously you cant cook and need somebody to do it for you😂
@@randocommando6826 Go back to facebook with your bald ass randy. Or drive that 4wheeler into the lake, but make sure you have that battleaxe you call a wife riding on the back. My comment was over a year old you fuckin clown lmao
@@cablebill8892 you must be a real fucking coward and a bitch to get so offended that you are a shitty cook. you wouldn't say that to my face you little bitch. hahahahahahahaa.
Try drying them on a cookie sheet rack. It will help with airflow. You might not want to leave it overnight, but just a few hours instead before you cook it.
2:08 Mans just grabbed a hot cast iron bare handed??
That's how you know that you've graduated from little bitch to full grown ass man.
Can you put flour on it?
What was the oven temp? 400 degrees 3:24.
Batman He said 400°
@@delicatedell7396 Thanks. 3:24.
I wish I knew what temp for the oven part
400
He went with the kosher cause its legit 👌
Love your video!!😊
Thanks 👍
Turned out great. I tasted my chicken water after letting it soak and turns out it wasn’t quite salted enough. I put some more salt and then drank a few sips from the brine later and it tasted great.
Awesome Thxxxxxx
I look up how to cook chicken thighs in pan = how to cook chicken thighs in pan then oven
Ahah nah good vid
Fellas if you can't cook!!! This simple recipe will surely get you laid!!!