Ah, the humble chicken thigh—often overshadowed by its more glamorous siblings, the breast and the wing. But when pan-fried, these unassuming cuts transform into something magical: crispy, savory, and so deeply satisfying that you might just forget about everything else on your plate. It’s like that time when everyone was obsessed with sourdough during quarantine—unexpectedly delightful and utterly comforting.
Steps
- Pour a tablespoon of oil into a large stainless or cast-iron skillet and heat it over medium. A non-stick skillet is optional but not necessary.
- Season the skin side of the chicken thighs generously with your choice of spices. Place them skin side down in the hot skillet, then sprinkle spices on the other side.
- Cook the chicken without moving it for approximately 20-25 minutes, allowing the fat to render and the skin to become deeply golden and crisp. This process may take up to 30 minutes.
- If the skin sticks, it likely needs more cooking time on that side. Adjust the heat to prevent burning and ensure an even golden brown color.
- Flip the chicken thighs and cook for an additional 20 minutes, or until the meat near the bone is fully cooked through.
- Consider using a splatter screen to minimize mess and a bowl of vinegar nearby to help with any lingering odors.
Ingredients
- 1 tablespoon coconut oil or light-flavored olive oil
- 4-6 chicken thighs, depending on size (4 large pieces fill the skillet)
- Kosher salt
- Freshly ground black pepper
- Optional spices: garlic and paprika
FAQ
- Can I fry chicken using olive oil?
- Absolutely! Olive oil is perfectly suitable for frying chicken in this recipe. Although I previously used refined coconut oil for its slightly higher smoking point, olive oil works perfectly for this shallow pan-fry method.
- How long should I fry chicken thighs in a pan?
- Start by cooking the chicken thighs skin side down in a skillet over medium heat for about 20-25 minutes, allowing the skin to turn a deep golden-brown. After that, flip them over and cook for an additional 20 minutes until the meat near the bone is fully cooked.
- What type of skillet should I use for frying chicken thighs?
- A heavy stainless or cast-iron skillet is ideal for frying chicken thighs, but a non-stick skillet can also be used if necessary.
- How do I minimize the mess and lingering smell when frying chicken?
- To reduce splatter, a splatter screen can be used over your skillet. Placing a small bowl with a cup of vinegar next to the stove can also help cut down on the lingering aroma.
- What are some good side dishes to serve with pan-fried chicken thighs?
- Some great side dishes include Mandarin Broccoli Salad, Creamy Pasta Salad, or Panera-style Mac and Cheese. Additionally, Instant Pot Sweet Potatoes can be a delicious and easy side to try.
Tips
- Use the Right Oil: Olive oil is perfectly suitable for pan-frying chicken thighs due to the shallow frying method and moderate heat. However, if you prefer an oil with a higher smoke point, consider using refined coconut oil.
- Patience is Key: Allow the chicken thighs to cook skin-side down without moving them for at least 20-25 minutes to achieve a deep golden-brown, crispy skin. If the skin is sticking, it likely needs more time to cook.
- Manage Splatter and Aroma: Use a splatter screen to minimize mess on your stovetop, and place a bowl of vinegar nearby to help neutralize any lingering cooking smells.
- Check for Doneness: Turn the chicken thighs over and continue cooking until the meat nearest the bone is thoroughly cooked, which generally takes about 20 more minutes. Adjust the heat as needed to prevent burning.
Equipment
- Cast-Iron Skillet – While a stainless or non-stick skillet is mentioned as alternatives, a cast-iron skillet is the preferred choice for achieving the best results.
- Splatter Screen – This is recommended to reduce mess on the stovetop while frying.
- Instant Pot (optional) – Mentioned for preparing the Instant Pot Sweet Potatoes as a side dish.
