Chicken Thighs

Dry brining for 1–4 h creates the crispiest skin

Pat completely dry before searing—moisture is the enemy of crispness

Use a weight or press when searing skin-side down for even contact

Dark meat benefits from higher temperatures than breast meat

This temperature is excellent for shredding applications

Fat is fully rendered and connective tissue is completely tender

Still benefits from crispy skin finishing

This temperature creates melt-in-your-mouth texture

Excellent for meal prep and batch cooking

No need for crispy skin—focus on sauces and toppings