One of my favorite ways to prepare chicken is a simple crispy chicken thigh. Thighs are the perfect part of a chicken for crispy skin, but super moist and juicy flesh. They are super simple to make, as long as you follow the below tips and tricks!

Ingredients + Substitutions:

  • Skin on & boneless chicken thighs are best for this recipe. You most likely won’t be able to find boneless with skin on, so either ask your butcher to remove the bone, or remove it yourself with a small pairing or boning knife
  • Substitution: Skin on, bone in chicken thighs. You can use bone in if you really don’t want to debone, but trust me it cooks better without it for this method.
  • Herbs and aromatics: this is optional, but will add flavor to your dish if you add things like garlic, thyme, and rosemary to your pan.

Tips for Making:

  • Salt the skin side, and salt and pepper the flesh side. You only want to salt the skin side because we cook the chicken 80% on this side and the pepper will burn.
  • Start the chicken in a COLD pan and cook over medium heat. Starting it in a cold pan will allow the fat to slowly render out and the skin will be super crispy and golden. If you started in a warm / hot pan, the fat won’t completely render out of the skin.
  • Only flip once the skin is dark golden brown. The skin will naturally release from the pan once it is ready to be flipped, don’t force it.
  • Cook the thighs to 175*F MINIMUM. Thighs are high in fat and collagen, which takes longer and higher temperatures to break down than leaner meats. Therefore it’s ideal temperature is 175*F-185*F internally. Trust me, it won’t be overcooked or dry.
@kellyscleankitchen

How to make pan seared crispy chicken thighs #chicken #chickenthighs #crispychicken #cooking

♬ L-O-V-E – Nat King Cole
  • SERVINGS:  4
  • PREP TIME: 5 Mins
  • ACTIVE TIME: 25 Mins
  • TOTAL TIME: 30 Min

These are great served with fondant potatoes, pommes puree, asparagus, and grilled baby broccoli.

Ingredients:

  • 4 skin on chicken thighs, bone removed
  • Salt and pepper
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 3 garlic cloves, smashed

Preparation:

STEP 1.

Salt the chicken on the skin side, then place skin side down on a paper towel to soak up moisture. Salt and pepper the flesh side. Let them sit for 20 minutes to overnight for optimal flavor, but let’s be real, if you are in a rush just go ahead and cook those suckers.

STEP 2.

Add the chicken, skin side down, to a cold cast iron pan or stainless steel pan. NO NEED TO ADD OIL, there is enough fat in the skin, trust me. Turn the heat to medium. This allows the fat to render out and is optimal for golden skin. Cook for 15-20 minutes until the skin is perfectly golden and crispy. The skin will naturally release from the pan, dont force it or pull it off too early. Flip once golden and crispy.

STEP 3.

Once flipped over, add herbs and garlic to the pan for extra flavor. Cook for another 5-10 minutes, or until the internal temperature reaches 175*F.

STEP 4.

Remove from the pan and serve!

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