Jake Harper
Searing chicken with the skin on requires a slightly different approach than searing skinless chicken. While the skin on chicken provides a delicious crispy texture, it also requires careful handling to ensure even cooking and browning. The key to achieving a perfect sear on chicken with skin on is to start with a hot pan, preferably cast iron or stainless steel, heated to medium-high heat with a suitable cooking oil. The chicken should be patted dry and seasoned before being placed skin-side down in the pan, creating a golden brown crust. Once the skin is seared, the chicken can be flipped and cooked to an internal temperature of 165°F, resulting in juicy, flavorful meat with a crispy skin.
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What You'll Learn
Use a heavy-bottomed skillet, such as cast iron
When searing chicken with the skin on, it is recommended to use a heavy-bottomed skillet, such as cast iron. Cast iron skillets are perfect for searing chicken because they retain heat well and can be transferred from the stovetop to the oven without issue. They also distribute heat evenly, which is important when searing chicken.
To achieve the perfect sear, it is crucial that your skillet is hot before adding the chicken. Heat your cast-iron skillet on medium-high heat with a tablespoon of oil—vegetable, olive, canola, or peanut oil are good choices—or a teaspoon of butter. You can test the heat by adding a few drops of water; if they sizzle, your pan is ready.
Once your pan is hot, carefully place your chicken in the skillet, skin-side down. It is important to not move the chicken once it's in the pan. You should hear a sizzle when the chicken touches the pan. Allow the chicken to cook undisturbed for 4 to 6 minutes, or until the skin is golden brown.
After searing the skin side, flip the chicken and cook for an additional 3 to 5 minutes, or until the chicken reaches an internal temperature of 165°F. If you are cooking butterflied chicken or chicken with the bone in, you may need to cook it for longer, up to 7 minutes on the second side.
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Sear skin-side down until the skin is golden brown
To achieve a golden-brown crust on chicken with skin on, it is important to sear the chicken skin-side down. This process involves briefly exposing the chicken to high heat to brown its surface and create a tasty crust on the outside.
Firstly, pat the chicken dry with paper towels and season both sides with salt, pepper, and your choice of seasonings. Let the chicken rest at room temperature to remove some of the chill from the refrigerator, which will help it cook more evenly and achieve a better sear.
Next, heat a tablespoon of oil over medium-high heat in a large cast-iron or stainless-steel skillet. The pan must be hot before adding the chicken, and you should hear a sizzle when the chicken touches the pan. Place the chicken pieces, salt-side down, in the pan and cook undisturbed for 6 minutes or until the meat lifts easily from the pan and the surface is golden brown.
Resist the urge to move the chicken around as it cooks, as allowing it to stay in the same place ensures that the sear isn't disrupted. The chicken will start to release from the surface when it's ready. If it's sticking a lot to the pan, it's not done searing.
Once the chicken has reached a golden brown colour on the skin side, carefully flip it over and cook for an additional 3 to 5 minutes until the chicken reaches an internal temperature of 165°F.
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Use medium-high heat and a high-heat cooking oil
To sear chicken with the skin on, you should use medium-high heat and a high-heat cooking oil. The cooking oil should have a high smoke point, such as canola, vegetable, olive, or peanut oil. You will need about a tablespoon or two of oil per pound of chicken.
Before you begin, let the chicken rest at room temperature to remove some of the chill from the refrigerator. This will help it cook more evenly and achieve a better sear.
Pat the chicken dry with paper towels and season both sides with salt, pepper, and your choice of seasonings.
Use a heavy-bottomed skillet, such as cast iron, that retains heat well and can go from stove to oven if necessary. Stainless steel skillets are also a good option as they conduct heat very well.
Heat the oil in the skillet over medium-high heat. When the oil is hot and shimmering, carefully lay the chicken in the pan, skin-side down. You should hear a sizzle when the chicken touches the pan.
Let the chicken cook undisturbed for 4 to 6 minutes or until the skin is golden brown. The chicken should easily release from the pan when it's ready to be flipped. Then, cook for an additional 3 to 5 minutes until the chicken reaches an internal temperature of 165°F.
If the chicken is cooked but hasn't reached the desired colour, you can finish it in the oven at 375°F (convection) or 400°F (conventional) for 15 to 20 minutes.
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Cook for 6 minutes on the first side, then flip
When searing chicken with the skin on, it is important to use a heavy-bottomed skillet, such as cast iron, that retains heat well. Start by heating a tablespoon of oil over medium-high heat. Oils with a high smoke point, such as vegetable, olive, canola, or peanut oil, are best for searing chicken.
Once the oil is hot, carefully place the chicken in the skillet, skin-side down, and cook undisturbed for 6 minutes. It is important to resist the urge to move the chicken around as it cooks, as this will disrupt the searing process. You will know that the chicken is ready to flip when it releases easily from the pan and the skin is golden brown.
After 6 minutes, use a spatula to carefully flip the chicken. At this point, you can add a tablespoon of unsalted butter or ghee between the chicken pieces and give the pan a gentle swirl to distribute the melting butter. Then, cook the chicken for an additional 3 to 5 minutes until it reaches an internal temperature of 165°F.
If the chicken is not cooked through by the time the sear has developed, you can transfer the skillet to a 350°F oven to finish cooking. Alternatively, you can cover the skillet with a lid and cook for a little longer, although this may not be necessary, as the lid will prevent the chicken from browning further.
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Bake for 15-20 minutes at 375°F
To achieve a golden brown exterior and a juicy interior, searing chicken with the skin on requires a combination of high heat and careful timing. Here's a step-by-step guide to achieving the perfect sear and bake at 375°F for 15-20 minutes:
Step 1: Prepare the Chicken
Let the chicken rest at room temperature before cooking to ensure even cooking. Pat the chicken skin dry with paper towels to remove any excess moisture. This step is crucial for achieving a crispy skin. Season both sides of the chicken with salt, pepper, and your choice of additional seasonings.
Step 2: Heat the Pan
Use a heavy-bottomed skillet, preferably cast iron or stainless steel, that retains heat well and can go from stove to oven. Place the skillet on the stovetop and heat a tablespoon of oil over medium-high heat until it's hot. A high-heat cooking oil with a high smoke point, such as canola oil, is recommended.
Step 3: Sear the Chicken
Carefully place the chicken skin-side down into the hot skillet, ensuring that you don't move it once it's in place. This step is crucial for achieving a good sear. Cook the chicken undisturbed for about 6 minutes on the first side, or until the skin is golden brown and slightly crisp.
Step 4: Flip and Cook the Other Side
Using a spatula, carefully flip the chicken and cook for an additional 3 to 5 minutes. The total cooking time will depend on the thickness of the meat. The chicken is done when it reaches an internal temperature of 165°F in the thickest part of the meat.
Step 5: Bake at 375°F for 15-20 Minutes
After searing, place the chicken in an oven preheated to 375°F. Bake for 15-20 minutes, or until the chicken is no longer pink at the bone and the juices run clear. The exact baking time will depend on the weight of the chicken, typically about 20 minutes per pound.
Step 6: Rest and Serve
Remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring a juicy and tender bite. Check the internal temperature again, it should be 165°F in the thickest part of the meat. Now your chicken is ready to be served!
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Frequently asked questions
Medium-high heat is best for searing chicken with the skin on.
A heavy-bottomed skillet, such as cast iron, that retains heat well and can go from stove to oven is best.
Use a high-heat cooking oil like vegetable, olive, canola, or peanut oil.
Sear the chicken skin-side down until the skin is golden brown. Then, flip and cook for an additional 3 to 5 minutes, or until the chicken reaches an internal temperature of 165°F.
Heat the pan first, then add the oil and heat it up. Pat the chicken dry before placing it in the pan.
