I'm sorry

♥♥♥♥ you baf

yum

Chicken thighs are my favorite protein. I take them off the bone, but leave the skin on. Salt and pepper both sides, then lay them skin-side down in a cold cast-iron pan. Put the pan on medium heat and let it get hot. By bringing the pan to temp with the skins on it, they will start rendering in place and you won't get as much curling up of the skin. Once the skin is a deliciously crispy golden brown (takes 15-20 minutes), flip them and cook them on the flesh side for really no more than 5 minutes until the meat is to temperature. Now you have a crispy chicken thigh. I will cut this up to put on tacos, or my current favorite, dip the thigh in buffalo sauce and throw it on a bun with some shredded lettuce (and blue cheese if that's your thing). Alternately, just the chicken with a knife and fork next to some ketchup and mustard made from the rendered chicken fat.

Rick James - Give It To Me Baby

I feel pity for you