Ingredients
- •8 bone-in, skin-on chicken thighs
- •2 tsp kosher salt
- •1 tsp black pepper
- •1 tsp garlic powder
- •1 tsp paprika
- •½ tsp onion powder
- •2 tbsp neutral oil for searing
- •2 tbsp unsalted butter
- •3 sprigs fresh thyme
- •Flaky sea salt for finishing
Instructions
Pat chicken thighs completely dry with paper towels. Season with kosher salt and refrigerate uncovered for 1–4 h to dry brine.
Preheat sous vide water bath to 158°F (70°C).
Season thighs with black pepper, garlic powder, paprika, and onion powder.
Place thighs in vacuum bags or zip-top bags (up to 4 per bag) and seal using water displacement method.
Submerge in water bath and cook for 1 h 45 min to 2 h.
Remove thighs from bags and pat skin completely dry with paper towels. This is critical for crispy skin.
Heat large cast iron skillet over medium-high heat. Add neutral oil.
Place thighs skin-side down in pan. Use a heavy pot or press to weight them down for even contact.
Cook without moving for 4–5 min until skin is deeply golden and crispy.
Flip and cook 1 min more. Add butter and thyme, baste for 30 sec.
Transfer to serving platter, finish with flaky sea salt, and serve immediately.
Notes
- •The dry brine and thorough drying are essential for crispy skin
- •Don't move the thighs while skin-side down—patience creates crispness
- •Weighting the thighs ensures even contact and maximum crispness