Mains
- Prep the Chicken: Pat the chicken completely dry with paper towels. Season well with salt (and any other spices).
- Start Cold: Place the chicken skin-side down into a cold skillet (cast iron or stainless steel work best). Do not add oil or butter—the chicken will release its own fat.
- Turn on the Heat: Turn the burner to medium. Let it heat up gradually with the pan. You should hear a gentle sizzle start as the fat begins to render out.
- Let It Render: Leave it alone for roughly 10 to 15 minutes. Watch as the fat melts away and the skin turns golden-brown and deeply crisp.
- Flip and Finish: Once the skin is ultra-crisp and releases easily from the pan, flip the chicken over and cook on the other side until it reaches your target internal temperature (165°F for breasts, 175°F+ for thighs).