The Perfect Pan Fried Chicken Thighs - Delicious!
Pan-fried chicken thighs are a culinary staple for a reason. They're incredibly versatile, budget-friendly, and deliver juicy, flavorful results every time. This comprehensive guide will walk you through creating perfect pan-fried chicken thighs, from ingredient selection to serving suggestions and bulk preparation.
Equipment
- Large Skillet or Cast Iron Pan: Ensures even heat distribution and sufficient space for the thighs.
- Kitchen Tongs: For flipping and handling the chicken safely.
- Paper Towels: For patting the chicken dry and absorbing excess oil.
- Measuring Spoons: For accurate seasoning.
- Cutting Board and Knife: For trimming excess fat (if needed).
- Instant Read Thermometer: To check the internal temperature.
Ingredients
- Bone-in Skin-on Chicken Thighs: (4 thighs for 2 servings) Skin-on provides the crispy texture, and bone-in adds extra flavor and moisture.
- Salt: 1 teaspoon Essential for seasoning and drawing out moisture for crispier skin.
- Black Pepper: 1/2 teaspoon Adds a subtle peppery bite.
- Garlic Powder: 1/2 teaspoon Provides a savory depth.
- Onion Powder: 1/2 teaspoon Enhances the savory notes.
- Paprika: 1/2 teaspoon Adds color and a mild, sweet flavor.
- Olive Oil or Cooking Oil: 2-3 tablespoons For pan-frying.
- Optional Herbs/Spices: Thyme, rosemary, chili flakes, etc. For flavor variations.
Instructions
- Prepare the Chicken: Remove the chicken thighs from their packaging and pat them thoroughly dry with paper towels. This step is crucial for achieving crispy skin.
- Season the Chicken: In a small bowl, combine salt, black pepper, garlic powder, onion powder, and paprika. Generously season both sides of the chicken thighs with the spice mixture.
- Heat the Pan: Heat the olive oil or cooking oil in a large skillet or cast-iron pan over medium-high heat. The oil should shimmer but not smoke.
- Sear the Skin: Carefully place the chicken thighs skin-side down in the hot pan. Avoid overcrowding the pan; cook in batches if necessary. Sear the skin for 5-7 minutes, or until golden brown and crispy.
- Flip and Cook: Flip the chicken thighs and cook for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer to check the temperature at the thickest part of the thigh, away from the bone.
- Rest: Remove the chicken thighs from the pan and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.