Resist the urge to move the chicken immediately; allow it to sit undisturbed for several minutes until a rich golden-brown crust releases easily from the pan. The oil must be deep enough to reach about halfway up the sides of the chicken piece, generally 1/2 to 1 inch, to facilitate even rendering and crisping.
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For a more substantial meal, breasts can be used, but they require careful pounding to ensure even cooking. The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part of the piece, and the juices run clear.
The Sear and Managing Temperature Placing the chicken into the hot oil initiates the Maillard reaction, the chemical process responsible for developing complex flavors and colors. Bone-in pieces, such as thighs, drumsticks, and wings, are highly recommended because the bone marrow adds richness and helps maintain moisture during the cooking process.
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Before the seasoning touches the meat, the chicken must be dried thoroughly with paper towels; any remaining moisture is the enemy of browning, preventing the formation of that coveted crust. This brief pause allows the juices to redistribute throughout the meat, ensuring that every slice is moist and tender.
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