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}
Deborah Morgan says
I think fried chicken needs a light dusting of flour, half inch of oil, fry covered on both sides then remove cover and fry until done, 165
EllenJ says
This is Mary’s recipe (technique, actually), and a very good one. I’ve fried chicken this way often and everyone I serve it to loves it (except my sister who’s afraid of most cooked food). I think if you prefer flouring your chicken (I like that too), cooking it covered (steamier than Mary’s way), and then running the temp up to 165 you should publish your own recipe instead of making it a comment on hers.
Robyn says
Oh … my … goodness! These were AH-mazing!! Flavorful, crispy on the outside and moist and juicy on the inside! I had a hard time stopping at just one piece! I used a premade organic grill seasoning for chicken, and it was just delish! Thank you for this recipe — it will definitely become a staple in my house!!
zelie says
how many minuites do i leave it in d the pan
Sarah says
The recipe came out well for me, thank you!
Gregory J Haas says
can I do this with drumsticks? i’ll find out in 30 minutes.
Mary says
Yes, this will work. You’ll just want to turn them a few times to make sure they cook evenly.
Elle says
With all of the awesome reviews, I’m not sure what went wrong for me. I cooked on medium heat skin side down; went to turn after 25 minutes and tops were so burnt I’m having to throw these in the garbage.
Mary says
It sounds like the heat was probably too high. They shouldn’t have burnt at 25 minutes. I’ve never had that happen.
Tamara E says
Made these last night. It was the best chicken I’d made in a while. I’ll definitely keep this recipe on file. Thanks. Oh and for the spices I used Garlic pepper salt and paprika. They were crispy not over done and juicy meat.
Karen Dellinger says
What a big hit with my family . Very yummy.
Aimee White says
At least its gluten free since my entire household has cealic
Donnn says
I wish I found your recipe on how to fry chicken because I think I just messed up mine. Your recipe sounds like the best I have seen. Thank you so much some day I would like to try it. If.
Hanna says
So easy & delish. Thank you!
Turned out perfectly. It’ll be one of those eaay go-to recipes.
Mary Younkin says
I’m so glad you like the recipe, Hanna!
thekeel says
This is the very first recipe I found when doing a search for this type, and I don’t need to look any further, it is an absolute winner. I followed it exactly, with the splatter screen and the vinegar next to the frying pan. Unbelievably easy. I did add some chopped shallots and preserved lemon to the oil, but otherwise seasoned only with salt & pepper and garlic powder. PERFECTION. Juice and perfectly done with crispy skin. THANK YOU!
Mary Younkin says
That’s exactly how I felt the first time I made this chicken, Keely! I’m so glad you loved it too.
Maria B Rugolo says
This worked out perfectly to have chicken cooked all the way through without killing it and without having to open up the oven and heat up the house on a warm day. Many thanks. A keeper for sure.
Mary Younkin says
I’m so glad to hear that you liked the chicken, Maria! Thanks for taking the time to tell me.
Patty says
You never said what kind of heat to use! High? Med high? Low? What???
Mary Younkin says
“Pour the oil into a large stainless or cast-iron skillet over medium heat.” I hope that helps, Patty.
Jace says
What is about “over medium heat” that you don’t understand?
Brenda says
I made this recipe today and the chicken thighs were a hit with “Granny” She’s an 87 year young lady that I sit with. Her son loved them too. The only change I made was adding Adobo seasoning instead of garlic and paprika. I will be making these again!!
Mary Younkin says
I am so glad to hear that, Brenda! I bet the Adobo was excellent on the chicken.
jo johnson says
50 minutes to cook a chicken thigh? you crazy
Mary Younkin says
As hundreds of happy readers can attest, they cook perfectly in that time frame, Jo. You’re cooking them slowly on the stovetop. This renders the fat and leaves you with a crispy perfectly cooked bone-in chicken thigh.
Scott Buss says
I always cook thighs this way. It seems strange that a small majority only understand that simplicity is usually the best. Thanks
zendegy says
This recipe is great! So easy and made fantastic chicken. Thanks for a terrific recipe. ☺
Mary Younkin says
I’m so happy to hear that you love the chicken!
Lorena Smith says
It is now the only way I pan fry chicken thighs. They always turn out perfect. Thanks 😃
Mary Younkin says
I’m so happy you like this recipe, Lorena!
Billie says
So easy and delicious 😋 Will be using this recipe again!
Mary Younkin says
So glad you’re enjoying the chicken, Billie!