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Crispy Skin Chicken Thighs

Crispy Skin Chicken Thighs

Crispy Skin Chicken Thighs

By recipes genie | Published on December 28, 2024

Tools & Equipment

1
Large skillet (cast iron recommended)
2
Mixing bowl
3
Measuring spoons
4
Meat thermometer
5
Paper towels

Ingredients

Protein

  • 1
    4 each Chicken Thighs

Seasoning

  • 1
    1 teaspoon Salt
  • 2
    0.5 teaspoon Black Pepper
  • 3
    0.5 teaspoon Garlic Powder
  • 4
    0.25 teaspoon Paprika

Fat

  • 1
    2 tablespoon Olive Oil

Directions

1

Dry Chicken

Pat the chicken thighs dry with paper towels. This step is crucial for achieving crispy skin. Removing excess moisture allows the skin to crisp up instead of steaming.

2

Mix Seasoning

In a small bowl, combine the salt, black pepper, garlic powder, and paprika. Mix well to ensure even distribution of the seasoning. This blend will provide a savory and slightly smoky flavor to the chicken.

3

Season Chicken

Generously season both sides of the chicken thighs with the spice mixture. Make sure every part of the skin is covered. Gently rub the seasoning into the chicken to help it adhere.

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4

Heat Skillet

Heat olive oil in a large skillet over medium-high heat. Ensure the pan is hot before adding the chicken. A preheated pan will help the skin crisp up and prevent the chicken from sticking.

5

Sear Skin

Carefully place the chicken thighs skin-side down in the hot skillet. Avoid overcrowding the pan; work in batches if necessary to ensure even browning. A slight sizzle indicates the oil is at the right temperature.

6

Crisp Skin

Sear the chicken thighs skin-side down for 6-8 minutes, or until the skin is deeply golden brown and crispy. Avoid moving the chicken during this time to allow for proper searing. The skin will release from the pan easily when ready. Keep the heat at medium-high, but reduce slightly if the skin is browning too quickly.

7

Cook Through

Flip the chicken thighs and cook for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure the chicken is fully cooked. Be careful when flipping, as hot oil may splatter.

8

Rest Chicken

Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Recipe Tips

  • For extra crispy skin, you can place the chicken thighs under the broiler for the last minute of cooking, keeping a close eye to prevent burning.
  • Use a cast-iron skillet for the best sear and heat distribution. If you don't have one, any heavy-bottomed skillet will work. Do not use nonstick pans.
  • If you don't have garlic powder or paprika, use onion powder or cayenne pepper for a different flavor profile.
  • Use bone-in, skin-on chicken thighs for maximum flavor and crispiness. Boneless skinless will work but will not get as crispy.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet to retain crispiness.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

2g

Protein

30g

Fat

25g

Fiber

0g

Sugar

0g

Sat. Fat

7g

Sodium

600mg

Trans Fat

0g

Cholesterol

150mg

Potassium

300mg

Vitamin A

150%

Vitamin C

1%

Calcium

20%

Iron

2%

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