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Classic Chicken Breast - need help

mrshalf | Aug 19, 201706:00 PM

What a great cooking day! After doing the long process for the Blueberry Hand Pies from King Arthur Flour (awesome!) I deboned and brined skin on chicken breasts.

Deboning and brining were super cool to practice...but I do have a question, I don't like the look of the skin on most of these breasts. As instructed per Naomi Pomeroy's Taste and Technique, I cooked breasts in a very hot in a hot skillet, skin side down. The chicken is THE JUICIEST I have ever ever made.
But again - the skin shrunk and it looks kinda - idk - flabby?
Any pointers?
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