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.
Made this as written, results as advertised. Husband who is very picky about having crispy chicken skin, ate it skin and all. For folks having sticking, maybe be sure chicken is totally dry before going into pan? Also, keep heat moderate. I used a cast iron skillet.
This recipe helped me learn how to cook chicken thighs simply for meal prep without adding additional fats to the situation. For those of you asking if people have air fryers: it must be nice to live in the 'burbs where counter space is a given. For many of us, counter space is a luxury. Thank you, Ali!
Truth be told, Francine's way is great. Cold pan, cold oven, salt and pepper, skin side up, 400 for 1 hour. End of story.