Season the chicken well and set skin-side down onto a hot greased cooking surface. Don't move until it releases or the skin will tear. Flip and finish cooking on second side. Remember that bone-in pieces will take longer to cook than boneless. Cooking at medium heat will allow the inside to cook through in the same time as it takes the outside to brown. Use a digital thermometer to be sure and pull the chicken from the heat at 160-degrees F. Let rest 10 minutes before serving to finish cooking and reabsorb the juices.
Answers
March 16, 2010
Rinse with water or butter flip every 2-3 min use a pan lid to speed up process and ensure moisture.
June 16, 2010
Season the chicken well and set skin-side down onto a hot greased cooking surface. Don't move until it releases or the skin will tear. Flip and finish cooking on second side. Remember that bone-in pieces will take longer to cook than boneless. Cooking at medium heat will allow the inside to cook through in the same time as it takes the outside to brown. Use a digital thermometer to be sure and pull the chicken from the heat at 160-degrees F. Let rest 10 minutes before serving to finish cooking and reabsorb the juices.