Hey y’all! Are you ready for the crispiest, juiciest chicken dinner that’s a hit for weeknights and special gatherings alike? These Perfect Pan-Fried Chicken Thighs come together in under 30 minutes and deliver golden, crunchy skin with tender, flavorful meat underneath. Trust me—once you try this method, it’ll become a regular in your recipe rotation. Let’s get cooking!
Why You’ll Love This Perfect Pan-Fried Chicken Thighs Recipe
- Super Crispy Skin: Achieve restaurant-worthy, crackly skin right in your own kitchen.
- Juicy, Flavorful Meat: Thighs stay succulent and never dry out, thanks to the pan-frying technique.
- Quick & Easy: Ready in just 30 minutes, this recipe is weeknight-friendly.
- Minimal Ingredients: Get huge flavor with just a handful of pantry staples.
- Versatile: Perfect for family dinners, meal prep, or impressing guests!
Perfect Pan-Fried Chicken Thighs Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
How to Make Perfect Pan-Fried Chicken Thighs
Step 1: Prep the Chicken Thighs
Pat the chicken thighs dry with paper towels to help the skin crisp up. Trim any excess fat if desired.
Step 2: Season Liberally
In a small bowl, mix the salt, pepper, garlic powder, smoked paprika, and dried thyme. Rub the seasoning mix evenly over both sides of the thighs.
Step 3: Heat the Skillet
Place a large, heavy skillet (like cast iron) over medium heat. Add the olive oil and let it heat until shimmering, about 1 minute.
Step 4: Pan-Fry the Chicken Thighs
Arrange the chicken thighs skin-side down in a single layer. Cook undisturbed for 10-12 minutes, or until the skin is deeply golden and crispy. Flip the thighs and continue cooking for another 10-12 minutes, or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
Step 5: Rest and Serve
Remove the chicken thighs to a plate and let rest for 3-5 minutes. Serve hot and enjoy!
Notes for Cooking Perfect Pan-Fried Chicken Thighs
- Resist the urge to move the chicken while the skin is browning; this encourages maximum crispiness (Serious Eats).
- Ensure that your skillet is large enough for the thighs to sit in a single, uncrowded layer.
- If the fat renders out quickly and the skin browns too fast, slightly reduce heat to prevent burning.
Perfect Pan-Fried Chicken Thighs Variations
- Lemon-Herb: Add fresh lemon zest and chopped rosemary or parsley to the seasoning mix.
- Spicy: Incorporate 1/2 teaspoon cayenne pepper or chili flakes for a little heat.
- Honey Garlic: Drizzle with a mixture of honey and minced garlic during the last 2 minutes of cooking.
Equipment for Perfect Pan-Fried Chicken Thighs
- Large cast iron or heavy-bottomed skillet
- Tongs
- Paper towels
- Small mixing bowl
- Instant-read thermometer
Storage Instructions for Perfect Pan-Fried Chicken Thighs
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for 10-12 minutes to keep the skin crisp, or microwave for a quick option (the skin will be less crispy).
Serving & Pairings for Perfect Pan-Fried Chicken Thighs
- Pair with creamy mashed potatoes and sautéed green beans for a classic meal.
- Serve over fluffy rice pilaf or alongside a crisp mixed greens salad.
- These thighs are perfect in sandwiches, wraps, or on top of a big salad!
Pro Tips for Irresistible Pan-Fried Chicken Thighs
- Always start with bone-in, skin-on thighs for maximum flavor and texture (Bon Appétit).
- Drying the skin thoroughly before frying prevents sogginess and ensures a crisp finish.
- Letting the chicken rest post-cooking lets juices redistribute—so important for juicy meat (Healthline).
Perfect Pan-Fried Chicken Thighs FAQ
- Can I use boneless, skinless chicken thighs?
- Yes, but you’ll lose some crispiness and flavor. Reduce cooking time by about 4 minutes per side.
- What oil is best for pan-frying chicken thighs?
- Use oils with a high smoke point like olive, canola, or avocado oil for best results.
- How do I know when my chicken thighs are cooked?
- Use an instant-read thermometer! Thighs are perfectly cooked at an internal temp of 165°F (74°C).
Prep Time: 5 minutes
Cook Time: 22-24 minutes
Total Time: about 30 minutes
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
Instructions
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1Pat the chicken thighs dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, smoked paprika, thyme, and cayenne pepper if using.
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2Heat olive oil in a large skillet over medium-high heat until shimmering.
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3Place the chicken thighs skin-side down in the skillet. Cook uncovered for 10-12 minutes without moving, until the skin is deep golden brown and crispy.
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4Flip the chicken thighs and reduce the heat to medium. Continue to cook for another 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
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5Transfer the chicken thighs to a plate and let rest for 5 minutes before serving. Enjoy crispy, juicy pan-fried chicken thighs!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
350 caloriescal
Protein:
29gg
Fat:
24gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
1gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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