Perfect Pan-Fried Chicken Thighs | Recipe Cart
Juicy, tender chicken thighs with a golden-crisp skin are possible with just a spoonful of oil and a bit of patience.
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Cooking tools:
- Cast iron skillet
- Stainless steel skillet
- Nonstick skillet
- Stove
- Measuring spoon
- Tongs
- Spatula
- Kitchen timer
- Instant-read thermometer
- Paper towel
- Cutting board
- Chef's knife
- Plate
Ingredients
- 1 tablespoon coconut oil or light flavored olive oil
- 4-6 chicken thighs (depending on size (4 large pieces fill my skillet))
- kosher salt
- freshly ground black pepper
- Optional spices: garlic and paprika
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