It’s a cold, sunny afternoon in Cincinnati and my fridge is stocked with a little more gourmet fire power than usual: leftover “Chicken Two Ways” from dinner with new friends at Local 127 last night.
Which means that today’s lunch is a perfectly browned, incredibly moist chicken breast on top of a shredded chicken mixture with rice, crunchy nuts, and buttery brussels sprouts.
Just how the boys back in the kitchen achieve this masterful crispy chicken skin, I may never know. Chef Geddes says that it has to do with a pan that’s not too hot.
“Put the chicken in the pan, skin side down,” he says. “Cook it almost all the way through and then flip it.”
Oh, Chef. If only it were that easy.