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Unreel Recipes
cooking · Recipe

Cold Pan Chicken Thighs with Creamy Buffalo Sauce

From a video by Steel Pan Guy · 3 min watch

Chicken thighs seared starting in a cold stainless steel pan for perfectly rendered fat and crispy skin, finished with a quick creamy buffalo pan sauce made from the fond.

Cold Pan Chicken Thighs with Creamy Buffalo Sauce
Source video — Steel Pan Guy on YouTube
From the creator
Steel Pan Guy
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Watch the full video on YouTube ↗
Total time
~30 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~25 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~1 servingEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 1 serving
  • chicken thighs, skin-on, bone-in
  • salt, to taste
  • pepper, to taste
  • all-purpose seasoning, to taste
  • white wine
  • heavy cream
  • buffalo hot sauce
  • butter, cold

Preparation

  1. Step 1
    Place skin-on chicken thighs into a completely cold stainless steel pan. Turn the heat to the high end of medium-low immediately. Be patient and allow 5-10 minutes for the fat to slowly render; do not disturb the chicken while it is stuck to the pan.
  2. Step 2
    Turn on vent and open windows as the rendered chicken fat may smoke. Do not scrape or force the chicken; wait until it naturally releases and effortlessly unstucks from the pan (an additional 2-3 minutes).
  3. Step 3
    Season the top (flesh) side of the chicken with salt, pepper, and all-purpose seasoning (or favorite seasoning).
  4. Step 4
    When the skin releases effortlessly, flip the thighs. Cook on the second side until the internal temperature reaches about 170°F, then remove gently to preserve the crispy skin.
  5. Step 5
    With the fond remaining in the pan, deglaze with a little white wine. Scrape up the fond with a spoon.
  6. Step 6
    Add a little heavy cream, some buffalo hot sauce, and cold butter. Stir to combine into a sauce. Continue until the sauce is thickened enough to leave a trail behind when stirred.
  7. Step 7
    Pour the creamy buffalo sauce over the rested chicken thighs. The result is tender meat with ultra-crispy, even skin.

Notes