These crispy pan fried chicken thighs are a weeknight staple in our house, but they also make a killer dinner party dish that will take everyone by surprise.
4 bone in, skin on chicken thighs
1 T kosher salt
1/2 tsp ground black pepper
Pat chicken thighs dry with paper towels and season both sides liberally with salt and pepper. Lay each thigh, skin side down in a large skillet. Place pan over medium low heat and let chicken cook, undisturbed for 20-25 minutes or until golden brown and crispy on the skin side. Flip and cook on the other side for 10 minutes or until internal temperature reaches 170°F.
Serve immediately, or keep warm in a 250 oven for up to 30 minutes.
*If you want to make these in the oven, pat chicken dry and place on a wire rack set in a rimmed baking sheet. Mix 1/2 tsp baking powder into salt and pepper and season chicken thoroughly. Bake in a preheated 450°F oven for 30-35 minutes or until the skin is golden brown and the internal temperature reaches 170°F.
Make sure to start this skin side down in a cold skillet. The gradual heat will render the fat in the skin and create a crispy, golden crust.
If when you try to flip these over you’re met with some resistance, let the chicken cook a little longer. They will release when they’re ready, although if you’re using a stainless steel skillet you may have to tug just a little bit to flip them over – but not hard enough to rip the skin.
Keywords: crispy chicken thighs, pan fried chicken thighs, easy chicken recipes, joeats