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August 2018
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Crispy Pan Fried Chicken Thighs

Oh my gosh, been away for an insurmountable amount of time (did that make sense?) never mind why I want to get back to good food and drink of all sorts.  I have a lot of stuff to post from the months past and a ton of new stuff I am going to try soon, the list grows daily!

To get my feet wet I am bringing you THE BEST WAY to make chicken thighs with skin on and bone in and it is easy peasey to do, add to the fact that thighs are fairly inexpensive it is a great meal on a budget.  The skin is crispy and the meat is juicy and tender, mouthwatering good!

  • package of chicken thighs (skin on bone in)
  • canola oil (to barely cover bottom or a heavy frying pan)
  • salt and pepper to taste
  • red pepper flakes or other spices (optional)

I know you are thinking, that’s it?  Are you nuts?  No really just try this one, your life will be transformed!

Put a heavy frying pan over medium high heat with just enough oil to coat the entire bottom of the pan.  Get oil nice and hot, frying temp should be 350-360° F, you can tell if a drop of water “dances” on the hot oil, if it is thrashing, hissing and spitting I will be too hot.  Meanwhile, preheat oven to 350° F.

getting the crisp on

getting the crisp on

Place seasoned chicken skin side down and let fry for 9 – 12 minutes or until skin, then flip and cook for another 5 or so minute.  Transfer to an oven save baking dish and finish cooking in the oven for 10 minutes or till cooked through, juices should run clear or chicken is at 160° F in its thickest place.  If you are cooking more then will fit in the frying pan cook in batches then place in oven all at once.

Golden brown goodness

Serve with your favorite potato, salad or vegies.

golden brown goodness

golden brown goodness

Note: I have seen similar recipes that call for the frying pan to go right into the oven but I find that the fat that is rendered out of the chicken likes to smoke if you do that.

I like chili powder, cayenne powder, garlic or onion powder as other spices on occasion.

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