Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
17 comments
By Andrew Janjigian
Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV
The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.
has video
WHY THIS RECIPE WORKS
To create a pan-seared chicken breast with shatteringly crispy skin and moist, tender meat, we start the breasts skin side down in a cold pan and weigh them down briefly with a pot to ensure good contact. Once the skin starts to brown, we r...