u/TigglyDiggly

Hi, I know that when you cook skin on chicken, you can start it in a cold pan and let the fat render out to make the skin even more golden and crispy than with the traditional method. I've done it on many occasions with no issues. Yet, the last few times I've tried, the chicken skin has gotten stuck to the pan and refused to unstick. I'm sure there's a possibility that I'm not being patient enough but at least to me, it feels like something else. Any ideas, community? I'm happy to answer comments