Always pat chicken dry with a paper towel. Extra moisture will inhibit browning. Always start with a hot pan over medium high heat, then add cold oil. Once the oil is shimmering, place the chicken skin side down in the pan. Using tongs, test the chicken after about 5-7 minutes. If the chicken skin is still not releasing from the pan, that means the chicken has not started to brown yet. Only turn when the chicken is ready, or you'll rip the skin from the thighs.