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
{originally published 4/17/13 – recipe notes and photos updated 9/1/2022}
Anonymous says
What is the yellowish side dish on your photo? Please say grits! If they are, did you do anything specia to them?
Mary says
That is polenta. (almost grits!) Here is the recipe: https://barefeetinthekitchen.com/2013/04/paprika-manchego-polenta-recipe.html Enjoy!
Michael Williams says
Mary, I truly believe this is one of the best recipes 'EVER'. I paired it with polenta and carmelized mushrooms and onions. As I'm trying to write this, my wife keeps asking, 'can we have this tomorrow? Can we? Pleeeeeeze?
You are becoming my favored 'recipe resource'. The flourless chocolate brownie cookies are absolutely decadent.
I'm not sure how I found you, but I'm surely glad I did!
Thanks, again
Anonymous says
Don't know why I'm bothing but.
This recipe burns chicken skin in the pan because the chicken skin sticks, then doesn't cook the actual chicken long enough to eat.
25 minute total cook time on bone-in thighs?
This exact recipe is copied on many different cooking blogs. Web content producers are funny that way.
Mary says
If you care to read the entire recipe, the full cooking time is almost a full hour. 25 minutes on one side, when the fat has rendered and the first side is crisp (and not at all stuck to the pan) turn the chicken over and cook the other side. I hope that helps. It's hardly even a recipe, more of a method and it works beautifully.
VinKong says
Just made these and they came out great! For those with sticking issues, know that even when the fat of the skin is rendered, it is not a clean release. Due to my grill experience, I anticipated having to scrape/slide a metal spatula under the thigh to loosen it a bit before flipping. It can be delicate, especially if you trimmed any of the excess fat off the meat. The larger point is that if you try to move the chicken at any time before that point – forget it- the skin's coming off.
Also, I used an overnight dry rub of seasoned salt, black pepper, and garlic powder that use for most of my chicken dishes. Delicious!
Thanks for this, the fam loved it!
Anonymous says
I made this tonight and it came out perfectly. I didn't have any olive oil so I used butter. Seemed to work pretty well. Thanks.
Anonymous says
Just made this tonight and mine got a liiiiiiitle crispy, but even extra crispy they were delicious! I'll have to cook on low next time to get that beautiful golden brown. Thank you!
Tana Davidson says
Oh man, these chicken thighs are amazing! I used 1.5 tbs coconut oil bc I was paranoid from other reviews. They came out perfectly! They didn't stick at all.. it was a 100% "clean release" in terms of VinKong up there. So, his/her statement isn't true for everyone. Thank you for sharing!
Anonymous says
This recipe was spot on. Thank you.
Also, I made a few very Sri Lankan changes. Instead of the usual 1 tbsp of Coconut oil, I added 4. ( we Sri Lankans love our coconut oil 😀 )
And marinated the chicken in a bit of tamarind mixed with water, lime, paprika and pepper.
You could also try using a deep fryer. It's faster and the sides are all equally cooked.
Thank you ! 😀
LadyRochford says
Like so many others, I was never a fan of chicken thighs because I always thought of them as fatty and greasy and "cheap for a reason". I bought a package of bone-in thighs a few weeks ago and tried this recipe. WOW! I was absolutely blown away. I used a non-stick skillet and vegetable oil and had no problems with the chicken sticking to the pan. I think patience is key, you really have to wait a full 20-30 minutes until the fat has rendered. Crispy, juicy, delicious. Thanks for turning me on to the proper way to cook chicken thighs! (I'm doing it again tonight, for company 🙂
Shelby Woods says
I happened across this recipe and made it for my roomies last night with a bunch of groceries I needed to use up. YUM! This has gone in to my Evernote recipes that I use all the time.
I was a bit paranoid about the chicken sticking, based on the other complaints, so I used a non-stick pan and too much olive oil. I'll cut it down to the recommended amount next time and otherwise continue to follow the recipe exactly.
I don't normally comment on blog posts, but I just had to say how happy this makes me!
Shartavia says
Gonna try it, tonight!
Brittany says
Will it work as well with boneless thighs?
Mary says
The skin is required for the skillet method. If you manage to find boneless thighs that are skin on, it might work, just reduce the cooking time and watch it closely.
Amber Depoy says
I love how all you angry non-attentive home cooks are getting on here, and not even reading the directions, not a recipe. Calm down and stay in the kitchen while you cook and focus…It works.
Anonymous says
Followed this recipe to a T the other day. I used my cast iron skillet, let the thighs sit until the fat was rendered….no problems on the flip….delicious, delicious, delicious. Thanks!
Anonymous says
I live on the eastern shore of Maryland and we use Old Bay Spice on crabs, shrimp and chicken as it's popular here. I sprinkled old bay on both sides and followed the directions. It was amazing. My kids loved it.
Anonymous says
I am currently making this and have had no problems with sticking. I did however have to adjust the cooking temp as the skin did get a little darker then I would have liked. I am really excited to try it!
Kelly Maxwell says
I sent my hubby to get chicken breasts. He came home with thighs. I thought dinner was ruined until I found your recipe. Wow! We loved it! I think we have just found a new favorite chicken dish. Thanks for sharing!
perfectlyimperfecthousewife says
My husband loves dark meat chicken, I am so paranoid about food poisoning and have never cooked bone in thighs on the stove top. I usually season them up and roast them in the oven. I will definitely be trying this tonight with some crispy potatoes, corn on the cob and country biscuits. Sounds delish, thank you mary! (Ps, my name is mary too. I'll take that as a good sign lol)
Sarah says
Oh my goodness… Making these right now and just "flipped" them. Beautiful golden brown! I can't wait for them to be done. I'm using a cast iron grill pan with a chipotle/honey marinade. Thank you so much for the great instructions!
Anonymous says
I sprinkle it with Rosemary and it's awwwsomme.
Anonymous says
Never respond to ANY websites at my age (almost 70). But will LOVE this recipe forever: DEE lish
Anonymous says
Best chicken recipe ever! Thanks so much for this. I've tried it twice in the past 2 weeks and it's turned out perfect both times – golden brown, cooked just right and best of all, no sticking! I've had so much trouble with skin sticking with recipes I've tried in the past. For those that are still having problems, try letting your pan get super hot first, then turn it down to medium, add oil and immediately put the chicken in. Then do NOT fuss with it; just following the timing in the instructions. Coconut oil works great.