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Juicy, tender pan-fried chicken thighs with a golden-crisp skin are possible with just a spoonful of oil and a bit of patience.
The hardest part of this recipe is waiting while they slowly cook on the stove-top. You want the skin to be golden-brown with all the fat rendered before you turn them over. This chicken is completely worth the wait!
Pan Fried Chicken Thighs
These pan-fried chicken thighs have become a staple in my house over the past few years. I made this chicken at least once a week for the first couple of months and I still make it at least once a month. The chicken turns out perfectly every single time.
My kids now ask for the “crispy skin chicken” every time they see me purchasing chicken. This pan-cooked chicken has been a kid and adult favorite for over ten years now.
Can you fry chicken in olive oil?
Short answer? YES! I’ve been asked so many times, I finally made a note in the recipe card. I used to use refined (unscented) coconut oil to pan-fry chicken because it had a slightly higher smoking point, but I’ve been using olive oil for years now without any issues at all.
You’re not cooking at a high temp and you aren’t deep frying the chicken either. This is a shallow pan fry method that requires just a tablespoon of oil. You’ll be just fine with olive oil in this case.
After cooking chicken this way for a couple of years, I decided to play with an oven method for achieving the same crispy chicken thighs. I’m thrilled to tell you that this Oven Baked Crispy Chicken is pretty amazing too.
My first choice for crispy chicken thighs is the pan-fried method, but a very close second (and perfect for the busiest of days) is the crispy chicken made in the oven. I’m so happy to have two great methods now for cooking perfectly crispy chicken.
Irresistible Mandarin Broccoli Salad is a terrific side dish with both chicken recipes, as is this Creamy Pasta Salad or this Panera Mac and Cheese.
These Instant Pot Sweet Potatoes are next on my list to try with this chicken. What’s not to love about a piping hot silky smooth sweet potato that practically cooks itself?
How Long To Fry Chicken Thighs
- Pour a tablespoon of oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn’t required.)
- Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes.
- Let the chicken cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes. If the skin is sticking to the pan, it likely isn’t finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown.
- Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done.
* Please note that a splatter-screen for your skillet will help cut down on the mess on the stovetop and a small bowl with a cup of vinegar set next to the stove will greatly reduce the lingering aroma of this recipe through the rest of the night.
Frying Chicken Thighs in a Pan
When I finally learned how to cook chicken on the stove, I was in heaven. Crispy chicken thighs really are possible without deep frying or standing over the stove the whole time.
With a few tips in hand, you’re going to be making some amazing chicken in no time. First, you’ll want to start with a heavy skillet.
A splatter-screen for cooking will help cut down on the mess on the stovetop.
A small bowl with a cup of vinegar set next to the stove will greatly reduce the lingering aroma of this recipe through the rest of the night.
Perfect Pan-Fried Chicken Thighs
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
Instructions
- Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down.
- Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.
- If the skin is sticking to the pan, it likely isn’t finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!
Notes
- Please note that a splatter-screen for your skillet will help cut down on the mess on the stovetop and a small bowl with a cup of vinegar set next to the stove will greatly reduce the lingering aroma of this recipe through the rest of the night.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/17/13 – recipe notes and photos updated 9/1/2022}
The bowl of vinegar trick sounds great – I am going to give it a try. I love a good piece of chicken and can see why your family loves this recipe. Have a wonderful day miss Mary!
I almost always put my burner too high, I have to remember – medium and give it plenty of time!
Perfection!! My mom used to make a lot of pan-fried chicken when we were kids… I have such a love for it, although I very rarely ever make it. I need to change that for sure! The chicken looks amazing.
I'm finally just beginning to come over to the dark side…I've been a white meat girl all my life! These look great…and can't live without my splatter screen 🙂
I crossed over to the dark side a few years ago and I will never go back. I LOVE the darker meat now. I use breasts for specific recipes, but not as a staple. Welcome to the more delicious side of chicken!
This recipe does not say ANYTHING about the fact that after 20 minutes in the pan at medium to medium-low heat, guess what!? It sticks. The skin is a nice golden brown, sure, but it's no longer on the chicken. I might as well have bough boneless skinless at this point. Thanks a lot.
I don’t know if this might help but I have experienced that sticking problem with delicate things like pot stickers (great name) haha. Perogies too have taught me to simply remove from the heat altogether and cool till loose. May take awhile…then resume cooking once unstuck and moved around. Good luck, I have felt your pain. ☺️
I've made this chicken countless times over the past year and that does not happen with ours. Did you use the full amount of oil? Did you cook them until the fat was rendered and the skin was crisp? If you turn them too early, that might cause it to stick. I'm very sorry to hear that it didn't work for you.
How rude! *said like Michelle Tanner from Full House*
anonymous , GET OVER IT !
I followed the directions and and the chicken was AWESOME ♡
Love how simple this is. Sometimes it's the low frills recipe that taste the best!
OK… so even in a well-seasoned cast iron pan, I have trouble with the skin sticking. Does this mean I've got it too hot?
It could be a couple of different things. If I try to move the chicken before it is starting to turn brown, it occasionally sticks. Once the fat has rendered though, it usually doesn't. You could try adding a bit more oil next time as well. If you slide a spatula under the chicken initially, instead of lifting straight up with a pair of tongs, that might help prevent the skin from sticking to the pan as well.
I hope that helps!
Thanks Mary, I'll give it a try and see if I can make it work.
I never heard the vinegar trick!
This chicken looks perfect, no wonder your kids ask for this chicken.
That chicken looks so amazing. So moist and perfectly pan fried which is truly an art!
Wow, that last picture is cook book perfect! Gorgeous.
Would this work with drumsticks?
Yes, I have made this with drumsticks. Enjoy!
does the cooking time cut down?
what temp did you use on the stove?
This is now in regular rotation. We L O V E it! Thanks for the recipe.
What about vinegar, I didn't see it.
A small bowl of vinegar set next to the stove will help reduce the lingering aroma of fried chicken after you're done cooking. It's completely optional.
Super easy Mary! Sharing on my page later today and pinning, thanks friend. ~ Melissa@melissassouthernstylekitchen
Making this tonight! Can't wait!
Shared you on my blog, too!
hi Mary This would be my first time giving this a try. I do not have olive oil can I substitute soft Fred cant believe its not butter?
Hi Mary, I meant soft spread butter or canolia oil.
I actually used them I can't believe its Not butter spread and it turned out wonderfully!!!!! Great dish.
can I make pan gravy from drippings?
Sure. I don't know why not. It should be fine.