Culinary expert Ivy Odom presents her preferred method for preparing bone-in, skin-on chicken thighs—ideal for quick weeknight dinners. Traditionally, the process involved browning the thighs in hot, oiled pans, risking splatters, then finishing them in the oven. However, Ivy introduces a refined technique: starting the cooking in a cold, preferably cast-iron, skillet free of added fat.
Odom emphasizes that beginning in a cold skillet allows the chicken’s own fat to render slowly, ensuring the skin crisps evenly and thoroughly, unlike traditional methods. This approach closely mimics the taste of fried chicken while reducing the associated mess.
To reduce splattering and enhance crispiness, thoroughly dry your chicken thighs before salting and cooking them in a warm skillet for about 10 to 15 minutes until golden brown. After flipping, place the pan in a 350°F oven until the inner temperature reaches 165°F. Let the chicken rest before serving, optionally with pan drippings.
Though Odom appreciates the simplicity of using only chicken and salt, she suggests adding flavor with spice rubs on the meat side of thighs or applying sauces just before serving to maintain the skin’s texture. This method not only limits mess and maximizes flavor but is also suitable for those avoiding gluten.
