The Secret to Crispy Chicken Skin

Crispy skin is not about high heat. It is about removing water and rendering fat, and both need a little time.

1. Dry the skin

Moisture turns to steam, and steam makes skin soft and pale. Pat the chicken very dry with paper towels. If you have time, salt it and leave it uncovered in the fridge for a few hours or overnight; the salt draws out moisture and the cold air dries the surface.

2. Start in a cold pan

Laying the thighs skin-side down in a cold pan and then turning on the heat sounds wrong, but it works. The fat under the skin melts slowly before the surface browns, so the skin ends up thin and crisp instead of thick and chewy.

3. Leave it alone

Do not move the chicken while the skin renders. It will stick at first, then release on its own once it is crisp. Forcing it tears the skin.

4. Rest it skin-side up

Resting chicken skin-side down, or covering it with foil, traps steam and undoes your work. Rest it skin-side up, uncovered.