Heating Pans If you want to sear meats properly, you need to make sure your pan is sufficiently heated. Don't just turn on the heat and toss the meat in and pray. Depending on the thickness of your pan and the type of meat, you might need to heat a pan for 5 to 10 minutes on medium-high heat to get a really good sear. Add oil after the pan is heated.
My Favorite Pan My favorite pan is a twenty dollar cast iron pan. I remember vividly how my step-father coveted his iron pan and warned us about not using soap to clean it. Seasoned and maintained properly, an iron pan can last forever. It is better than any non stick pan and far more durable. It's thick base holds heat better than any pan in my arsenal and prevents food from burning by dispersing the heat.
One day I was removing the skin from some chicken thighs to add to a soup. I was just about to throw it away when I remembered an article in bon appétit about frying chicken skins, so I gave it a try. Wow... are they sinfully good. I can't believe I've been throwing them away all these years.
Lay down a sheet of parchment paper on a Jelly Roll Pan. Lay your chicken skins flat and as close to each other since they are going to shrink dramatically. Think of those shrinky dinks from your childhood. Lightly salt and pepper and cook at 350 degrees Fahrenheit for 45 minutes to 1 hour.
Cool the skins on paper towels to remove the excess oil. Add some lime and Sriracha sauce, and you have an easy appetizer your family or guests will talk about for a long time.
Preheat oven to 350 degree Fahreheit.
Lay one sheet of parchment paper on a jelly roll pan. Lay your skins on the parchment and lightly salt and pepper.
Bake for 45 minutes to an hour. Cool on paper towels to remove excess oil.
Garnish with lime and/or Sriracha sauce or just eat straight out of the oven.
Are you friends with Paula Dean? Seriously...... foodies fall into two categories...... those who like deep fried fat and not. Your photo of your chicken skin masterpiece makes this dish look so appealing. I especially like the look of the lime wedge and the coarse pepper grindings which add to the interest.