When the chicken is ready to serve, spoon the rendered fat from the pan into a heatproof container for future use. A simple seasoning of salt and black pepper is essential, but do not hesitate to elevate the blend with garlic powder, onion powder, smoked paprika, or dried herbs.
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Selecting and Heating the Oil The choice of oil plays a critical role in both flavor and cooking success. 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 second side will cook faster than the first, so monitor it closely to achieve an even finish. Transfer the finished chicken to a wire rack set over a baking sheet rather than a plate lined with paper towels; this prevents the bottom from steaming and preserves the hard-earned crispness.
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The result is deeply flavorful poultry that satisfies in a way few other techniques can match. Adjust the heat as necessary to maintain a steady sizzle, avoiding scorching while ensuring the interior cooks through.
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