HEY, ONCE YOU

@everydayisfeastday

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SoundTikTok sound · Syncopated Swing

Promoted product

chicken thighs

Why it worked

The video provides a clear, step-by-step method for achieving a desirable outcome (crispy chicken skin) using common ingredients and techniques. The creator's enthusiastic presentation and emphasis on the 'never going back' aspect of the recipe likely resonated with viewers looking for a foolproof way to cook chicken thighs.

Summary

The creator demonstrates how to cook crispy chicken thighs by starting them in a cold pan, rendering the fat, and cooking them until the skin is golden brown. They then use the rendered chicken fat to sauté garlic, chili flakes, and broccoli, finishing with sherry vinegar to create a glaze.

Structure

1Introduce crispy chicken thighs and the "never going back" premise.
2Explain the importance of bone-in, skin-on thighs and patting them dry.
3Season the chicken and place it skin-down in a cold, dry pan.
4Cook on medium-low heat to render fat and crisp the skin.
5Sauté aromatics and broccoli in the rendered chicken fat.
6Finish with sherry vinegar and serve.

Product placement

Paper towels (used to pat chicken dry, removing moisture to help crisp the skin, removing it would change the cooking process); Kosher salt (used to season chicken, enhancing flavor, removing it would change the flavor profile); Sherry vinegar (used to deglaze the pan and create a sauce for the broccoli, removing it would change the flavor of the sauce); Broccoli (a vegetable cooked in chicken fat, removing it would change the side dish); Chicken thighs (the main ingredient, cooked for the recipe, removing them would change the dish).

Original caption

Crispy chicken skin 1. Start with bone in, skin on chicken thighs. 2. Pat them dry with paper towels. 3. Season the skin with salt and place them skin side down in a cold pan. 4. Place your pan over low/medium heat. 5. As the pan heats up, the skin will stick completely flat to the pan. 6. Mine took about 25 minutes, but smaller ones will cook a little quicker. 7. You’ll be able to see the chicken skin start turning golden brown. Be patient, as the fat renders out and the skin crisps, it will gently peel away from the pan. 8. Once the skin feels like sandpaper, flip the thighs and either finish them in your pan or in the oven. #crispy #chicken #EasyRecipe

More from @everydayisfeastday

On-screen text

HEY, ONCE YOU COOK CHICKEN THIGHS YOU ARE NEVER GOING BACK. THE FIRST STEP THIS WILL NOT WORK WITH BONELESS, SKINLESS BREASTS. WE NEED BONE IN SKIN ON CHICKEN THIGHS, AND YOU'RE GONNA PAT THEM DRY WITH SOME PAPER TOWEL. NOTICE HOW I'M USING ONE HAND? THIS HAND STAYS CLEAN BECAUSE WE'RE GONNA SEASON THEM WITH KOSHER SALT. THEN WE'RE GONNA USE THE SAME DIRTY HAND, CLEAN HAND, TO PUT THEM INTO A COLD, DRY PAN WITH NO OIL. OH, YEAH. OVER TO THE STOVE... YOU CAN TAKE UNDER THE SKIN, THERE'S A LITTLE FAT. I WANT YOU TO THINK OF THIS LIKE COOKING BACON. THE MORE FAT WE RENDER AND GET RID OF, THE CRISPIER THE I LIKE SOFT BACON MYSELF. BY PUTTING OUR PAN OVER MEDIUM HEAT, ALL OF THAT FAT CAN START TO MELT AND FRY OUR CHICKEN SKIN. I'M ON THE LOW SIDE OF MEDIUM HERE. IT'S GONNA SEEM LIKE YOUR CHICKEN WANTS TO STICK BUT JUST BE PATIENT. THESE TOOK ABOUT 25 MINUTES TO GET TO THIS STATE, READY, THEY'LL AUTOMATICALLY RELEASE FROM THE PAN. YOU CAN SEASON THE OTHER SIDE. GONNA FINISH THESE I'M REALISING AFTER WORKING WITH THESE HUGE CHICKEN THIGHS, THAT SMALLER THIGHS WORK MUCH BETTER. YOU CAN FINISH THE PAN. THESE TOOK ABOUT 10 MINUTES IN AND I COOK CHICKEN THIGHS IN BETWEEN 170 AND 180 DEGREES FAHRENHEIT. ALL THE STUFF THAT MAKES CHICKEN THIGHS SO DELICIOUS BREAKS DOWN AND THEM. BUT YOU GONNA THROW THIS STUFF AWAY, DID YOU? OVER ABOUT MEDIUM HEAT. YOU'RE GONNA EMPTY THIS FAT JUST TO LEAVE TWO TABLESPOONS IN HERE. ADD SIX THIN SLICED GARLIC CLOVES, A LITTLE PINCH OF RED CHILLI FLAKE. THEN AFTER ABOUT 30 SECONDS, SOME CLEAN BROCCOLI OR ANY OTHER VEGETABLE THAT YOU COOK IN CHICKEN FAT, A LITTLE PINCH OF KOSHER SALT. REMEMBER OUR CHICKEN WAS SALTED. AND ONCE YOUR BROCCOLI RIB IS COOKED TO YOUR LIKING, TABLESPOONS OF SHERRY VINEGAR, CUT THE HEAT OFF, AND JUST LET THE CHICKEN FAT, THE SHERRY VINEGAR AND ALL THIS CHICKEN FOND MAKE A LITTLE GLAZE FOR YOUR BROCCOLI ROB. OUR CHICKEN THIGHS HAVE RESTED FOR A COUPLE MINUTES. THE SKIN IS STILL INSANE. IF THIS IS CHICKEN THIGHS FROM NOW ON.

Transcript