Perfectly Seared Chicken: The Cast Iron Way

Pan-searing chicken in a cast-iron skillet is a great way to cook boneless and skinless chicken breasts when you are short on time. It is also a good way to get a crunchy crust and lots of flavour. The best way to cook juicy chicken is on the stove, and cast iron skillets are perfect for this as they hold and distribute heat well for a more consistent sear all over the surface of the chicken.

To get started, you will need to pat your chicken breasts dry and season them with salt, pepper, and garlic powder. You can also add other spices like onion powder, smoked paprika, or cayenne pepper. Next, heat some oil in your cast iron skillet over medium-high heat. Once the oil is shimmering, carefully place your chicken breasts in the pan and sear for 3-5 minutes on each side, until they are golden brown. Finally, remove the chicken from the pan and let it rest for a few minutes before serving.

How to get the perfect golden brown colour

To get the perfect golden brown colour when pan-searing chicken in a cast iron, there are a few key steps to follow. Here is a detailed guide to achieving that perfect sear:

Preparation

First, start with the right type of chicken. Boneless, skinless chicken breasts are a popular choice, but you can also use chicken thighs or bone-in, skin-on chicken breasts. If using chicken breasts, thinner pieces are preferable as they cook more evenly and quickly. You can butterfly thicker breasts or use a meat mallet to flatten them to a uniform thickness of about 3/4 inch.

Next, pat the chicken dry with paper towels. Removing excess moisture is crucial for achieving a golden brown sear. You can also brine the chicken in a simple salt and sugar solution for 30-60 minutes in the refrigerator to tenderise the meat and enhance browning. After brining, be sure to pat the chicken dry again before proceeding.

Seasoning

Seasoning the chicken is essential for adding flavour and promoting browning. A basic seasoning blend of salt, pepper, and garlic powder works well. You can also add other spices like onion powder, smoked paprika, or Italian seasoning to suit your taste. Mix your chosen spices in a small bowl, then sprinkle liberally over the chicken, ensuring an even coating on both sides.

Pan and Oil Choice

The choice of pan and oil is critical for achieving the perfect golden brown colour. A cast iron skillet is ideal for searing chicken, as it retains and distributes heat evenly. Heat your cast iron skillet over medium to medium-high heat for 5-10 minutes before adding oil.

When it comes to oil, choose one with a high smoke point, such as canola, avocado, grapeseed, or vegetable oil. Avoid olive oil or butter, as they have lower smoke points and may burn, affecting the flavour of your chicken. Add a thin layer of oil to the pan, ensuring it coats the surface evenly.

Searing Technique

Once your pan is hot and the oil is shimmering, it's time to add the chicken. Place the chicken pieces in the pan, leaving some space between them to ensure even cooking. Do not move the chicken around in the pan, as this will prevent the formation of a crispy sear. Instead, let it cook undisturbed for the first 30 seconds, holding the chicken down to ensure firm contact with the pan.

For boneless, skinless chicken breasts, sear for about 3-5 minutes on each side, flipping only once, until both sides are golden brown. For chicken with the skin on, sear the skin side first without moving the chicken for 3-4 minutes. The skin should release easily from the pan when it is nicely seared. If it sticks, let it continue to sear for a bit longer.

Finishing

After achieving the perfect golden brown sear, finish cooking the chicken in the oven or on the stovetop, depending on your recipe. Remember to let the chicken rest for a few minutes before serving to retain moisture and ensure juicy, tender meat.

By following these steps and techniques, you'll be well on your way to achieving the perfect golden brown colour when pan-searing chicken in a cast iron.

The best oils to use

When pan-searing chicken in a cast-iron skillet, the choice of oil is important. You want an oil with a high smoke point, which means it can withstand high temperatures without burning or smoking. Here are some of the best oils to use:

• Canola oil: This oil has a high smoke point, making it a good choice for pan-searing chicken. It is also a neutral-flavoured oil, so it won't overpower the flavour of the chicken.
• Vegetable oil: Vegetable oil also has a high smoke point and is widely available. It is another neutral-flavoured oil that works well for pan-searing.
• Avocado oil: With a high smoke point and a mild flavour, avocado oil is a heart-healthy option that delivers great flavour.
• Olive oil: While olive oil has a lower smoke point than the other oils mentioned, it is still a popular choice for pan-searing chicken. It has a distinct flavour that can enhance the taste of your dish. If using olive oil, opt for light olive oil, which has a higher smoke point than extra virgin olive oil.
• Peanut oil: Peanut oil has a high smoke point and a strong flavour, making it a good choice for those who enjoy the taste of peanuts.

When using any of these oils, be sure to heat the oil properly before adding the chicken to the pan. You want the oil to be shimmering, and you should hear a sizzle when the chicken touches the pan. This indicates that the pan and oil are hot enough to create a proper sear on the chicken.

The best pan to use

When it comes to choosing the best pan for pan-searing chicken, a cast-iron skillet is the preferred option for several reasons. Here's why cast iron is the top choice and how to make the most of it when cooking chicken:

Cast-iron skillets are ideal for pan-searing chicken due to their excellent heat retention and distribution. They get extremely hot and stay hot, which is crucial for achieving a perfect sear on the chicken. The even heat distribution ensures that your chicken cooks uniformly, with a nice golden crust. Additionally, cast iron is relatively non-stick when properly seasoned and cared for, making it easier to handle delicate foods like chicken without sticking.

Choosing the Right Cast Iron Pan:

When selecting a cast-iron skillet, consider the size and type:

• Size: Choose a skillet that is large enough to accommodate the number of chicken pieces you plan to cook. A 10-inch skillet is suitable for cooking two chicken breasts, while a 12-inch skillet can accommodate up to four. If you're cooking for a larger group, opt for the bigger size, but keep in mind that it will be heavier.
• Type: Traditional cast iron skillets are versatile and durable. They can go directly from the stovetop to the oven, making them ideal for recipes that require both searing and roasting. Enameled cast iron skillets are another option, offering a similar performance but with a smooth, glass-like coating that some people prefer for easier cleaning and maintenance.

Tips for Using Cast Iron:

To get the most out of your cast-iron skillet when cooking chicken:

• Preheat the Pan: Always preheat your cast-iron skillet before adding oil or food. Place it on the burner for 5-10 minutes, or preheat it in the oven. You'll know it's ready when the handle becomes too hot to touch with your bare hand.
• Use the Right Oil: Opt for oils with a high smoke point, such as canola, avocado, or grapeseed oil. These oils can withstand the high temperatures needed for searing without smoking or burning. Avoid olive oil or butter, as they have lower smoke points and may affect the flavour if they burn.
• Dry the Chicken: Before placing the chicken in the pan, ensure it is thoroughly patted dry with paper towels. Any moisture on the surface can affect the searing process and cause sticking.
• Don't Crowd the Pan: Give each piece of chicken enough space in the pan. If you're cooking multiple pieces, sear them in batches rather than crowding the pan, which can cause steaming instead of searing.
• Let the Chicken Release: When it's time to flip or remove the chicken from the pan, it should release easily once it's properly seared. If it's sticking, give it a little more time to sear—the chicken will release on its own when it's ready.
• Handle with Care: Cast iron retains heat exceptionally well, which means the entire pan, including the handle, will get very hot. Always use oven mitts or potholders when handling the skillet to protect your hands.

How to prevent the chicken from sticking to the pan

To prevent chicken from sticking to a cast-iron pan, there are a few simple steps you can follow. Firstly, avoid putting cold chicken straight from the fridge into the pan. Instead, leave the chicken out for a while to allow it to reach room temperature. Secondly, preheat your cast-iron pan thoroughly before adding the chicken. This is important because cast iron is known for its natural non-stick qualities, and preheating it will enhance this property. Finally, before adding the chicken, drizzle a generous amount of fat into the pan, such as oil or butter. This step is crucial because, as food scientist Harold McGee explains, when heated, fat bonds to cast iron, creating a protective barrier that prevents food from sticking.

If your chicken still sticks to the pan despite following these steps, there might be another issue. Food tends to stick to cast iron when the pan is improperly seasoned or if there are leftover burnt food residues. This often occurs after cooking something with sugar, such as barbecue sauce or a sweet glaze. To fix this, thoroughly scrub your cast-iron pan to remove any burnt-on food particles. Then, re-season your pan by coating it with vegetable oil and baking it upside down at 350°F for an hour. Leave it to cool to room temperature, and your cast iron should now have a non-stick coating, ready for your next cooking adventure.

Additionally, there are a few other tips to prevent chicken from sticking. Firstly, ensure your chicken is patted dry before placing it in the pan. Moisture on the meat can prevent it from reaching the necessary temperature to form a non-stick surface. Secondly, allow the oil in the pan to heat up before adding the chicken. This will ensure the chicken doesn't stick and will help achieve the desired browning. Lastly, be patient and don't try to flip or move the chicken too soon. Let it cook until the chicken naturally releases from the pan, usually after a couple of minutes.

How to get the perfect crispy skin

To get the perfect crispy skin on your chicken, there are a few key steps to follow. Firstly, make sure you are using a cast-iron skillet, as this type of pan retains and distributes heat evenly, which is essential for a consistent sear. Start by patting your chicken dry with paper towels. Next, heat your skillet over medium-high heat for about 5-10 minutes. It's crucial that your pan is properly heated before adding any oil. Use an oil with a high smoke point, such as canola, avocado, or grape seed oil, and avoid olive oil or butter as they tend to burn quickly.

Once your pan is hot, add a thin layer of oil and place your chicken skin-side down in the pan. Here's the secret to crispy skin: do not move the chicken for the first few minutes. Let it sear undisturbed, and it will release easily from the pan when it's ready. If the skin sticks, continue searing until it releases—this is key to achieving that perfect crispiness. Aim for a golden-brown colour on the skin. Finally, use tongs to flip the chicken over and finish cooking.

For an extra crispy coating, you can dredge the chicken in a flour mixture before placing it in the pan. Combine flour with salt, black pepper, garlic powder, onion powder, and Italian seasoning in a bowl. Then, use a fork or tongs to coat the chicken with this mixture. Alternatively, place the flour on a plate and roll the chicken in it, pressing the flour into the meat.

Now you know the secrets to achieving that perfect, crispy chicken skin!

Frequently asked questions