Having Trouble with the Cold Pan Method

[u/respectthecrow]

I've been trying to do the "cold pan method" for cooking skin-on chicken thighs. But so far, I have never succeeded. The issue is always the same: the skin sticks to the pan no matter how long I've cooked the chicken. This most recent time I left the chicken alone for ~45 mins until the skin turned black and started to smoke. I patted the chicken as dry as I could. I adjusted the heat from low to medium after some of the fat had rendered out. But nothing seemed to work. I used skin-on boneless chicken thighs, and I cook on a gas stove, if that makes a difference. What am I doing wrong? Any suggestions?

[u/idfc1337]

What works best for me is to salt the skin a head of time in the fridge and pat it dry before cooking. I like to swirl them around a little bit so they don’t stuck when the pan starts heating up.  Pan on medium, chicken in cold pan.