Pan Fried Chicken?
Another question. I remember that someone posted a recipe (more of a technique) a while ago about pan frying chicken pieces. I seem to recall that no oil or butter was needed and no breading at all. The pieces were fried skin side down in a pan until the skin had rendered all its fat and left a wonderfully crisp coating to the chicken. I think I remember that the pieces were weighted down in the pan. I also thought it was a technique used by a famous chef.
Anyhow, yesterday my daughter-in-law described her uncle doing something similar in the oven. So I bravely said, "Someone on the Cooking Forum has perfected that technique on the stove top." Of course, once I said that, I wasn't able to find the threads. Can you help? Thanks!