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Pan Fried Chicken

Crispy Pan-Fried Chicken Thighs Recipe

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic
  • 4 sprigs fresh thyme

Method
 

  1. Pat the chicken thighs dry and season both sides with salt and pepper.
  2. Heat oil in a heavy skillet over medium-high. Add chicken skin side down and cook without moving for 7 to 8 minutes until skin is golden. Flip and cook 2 minutes.
  3. Reduce heat to medium-low. Add butter, garlic, and thyme. Baste chicken with the melted butter, cover, and cook 10 to 12 minutes until internal temperature reaches 165°F.
  4. Remove chicken to a plate and rest 5 minutes uncovered. Discard garlic and thyme, then plate the thighs and spoon the pan juices over the top.

Notes

Rest the chicken uncovered so the skin stays crisp. The pan juices separate as they sit, so give them a quick stir before spooning them over the plates.