Crispy Chicken Thighs
Published Feb. 14, 2024
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
- 2teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine sea salt or coarse kosher salt
Nutritional analysis per serving (4 servings)
533 calories; 40 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 40 grams protein; 561 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the chicken thighs dry and season all over with salt.
- Step 2
Place the chicken skin side down in a single layer in a large skillet. (It’s good if the thighs are touching.) Turn the heat to medium and cook until the thighs release easily from the pan and the skin is golden brown, 20 to 25 minutes. For even browning, rotate the skillet every few minutes and use your tongs to press the chicken into the skillet. If the chicken is burning before evenly brown, reduce the heat. If the splattering oil is too much, cover the skillet.
- Step 3
Flip the chicken and cook until cooked through, 8 to 12 minutes. (The meat closest to the bone should reach 165 degrees.)
Private Notes
Comments
No need to turn thighs...place thighs in cast iron pan, skin side up, (no need to grease the pan) sprinkle liberally with kosher salt, oven at 400°, leave for 1 hour without opening oven door. Best and easiest chicken recipe I've ever made. Been making this for years! The skin is like bacon and the chicken is moist and juicy.
I hope I don't offend anyone. I'm sure this recipe works. But do you have an air fryer? Put a tiny bit of oil on top and bottom of thigh. Season it with S&P. I use Cajun seasoning, because yum. 24 minutes in air fryer. Start it skin side down. Flip it over half way through. Done. Crisp and delicious. With some rice and garlicky/lemony broccoli, it's my dinner like 5 out of 7 nights a week.
Very similar to the Jacques Pepin method I have been using for years: Cut on each side of the chicken thighs on the back side part-way through along the bone. This will help them cook faster. Salt and pepper both sides. Place skin-side down in a cold, dry non-stick frying pan without any oil or butter. Cook on high heat until fat from the skin starts to render. Cover, turn down heat to low and cook 20 to 25 minutes until the chicken is done. Do not turn chicken—brown only on skin side.
Unfortunately, this was a total fail for me. Chicken never released, even after an extra 15 minutes in the pan. Made a giant mess even with a grease screen. And in the end the thighs were no more crispy than if I’d cooked them on a sheet pan at 425 like I usually do.
I followed the recipe as written. The skin on all thighs got a little burnt so flipped them at that time. They were PERFECT!! Crispy skin and very moist meat. Made "One Pan Orzo with Spinach and Feta" by Melissa Clark. Two new recipes that go together really well. Will make both again.
Fabulous method. I have used all sorts of different seasoning: garlic powder, onion powder celery salt; poultry seasoning, salt and pepper; salt, pepper, paprika. If using herbs like poultry seasoning, just make sure the pan is not too hot. When using herbs you will need it to go a little slow to not burn the herbs. Technique is the same though, cold pan, skin side down until the skin is crispy and releases itself, then flip and cook reverse side. Wonderful every time.