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}
Gail says
Making this right now , smells so good and looks so good can’t wait to eat it. Thank you!
Mary Younkin says
I hope that you love the chicken, Gail.
Jane-Marie says
This was the first time I made chicken thighs on the stove top. Always did them in the oven. I way prefer your method, Mary. They turned out absolutely perfect! Crispy skin and so juicy on the inside. My only suggestion would be DO NOT use vinegar to mask the smell because the smell is fantastic! lol
Mary Younkin says
I’m thrilled that you love the chicken, Jane-Marie!
Linda Sharp says
OMG!!! Delicious……………….. Very tasty………….. I am so glad I saw, and tried your recipe, I usually cook chicken breasts and they are always dry. This is the FIRST time it didn’t come out dry…… I actually love chicken again! Yummy; Yummy; Yummy………Thank you so much
Mary Younkin says
I love this, Linda! I’m so glad that you enjoyed the chicken.
Linda C Sharp says
Good morning Mary, I still LOVE this chicken, however it always comes out burnt on the skin side and my burner is on the lowest it can go! Should I cook it for a shorter time? I want to make sure it is cooked thoroughly…
Please, any feedback would be greatly appreciated. YAAY I am eating chicken again!!! And loving it……………
Mary Younkin says
I am thrilled that you are loving this recipe, Linda. I would recommend reducing the cooking time a bit and seeing how that works.
Jay says
I’d never cooked skin-on, bone-in chicken before and I was apprehensive and unsure of how to even go about it. A Google search brought me here and I am so impressed! Came out very near perfect (I definitely wouldn’t say it burned, but I could probably have reduced the heat slightly as one or two pieces were darker than the rest) – medium heat, 20 mins per side and checked with a meat thermometer. Loved them, will definitely do this again!
Mary Younkin says
I’m so glad that you enjoyed the chicken, Jay!
Michelle Williams says
What temp should you cook on I just saw “hot skillet”
Mary Younkin says
Medium-high should work nicely. If the chicken cooks too fast or starts to burn, you’ll want to reduce the heat as noted in the recipe.
Alyssa Kent says
Making these right now and they smell amazing but my husband came in and flipped, caught him in the act and yelled nnnnnnoooooo! He said they’re sticking to the pan. Aaaahhhhhhhhhh. I think I can salvage it or at least trying. Told him not to touch again lol! Can’t wait to try this method!
Mary Younkin says
You are correct, Alyssa. The chicken needs to cook long enough to render the fat and then the skin will release from the pan.
Kim says
Just finished making “fried” chicken for our picnic lunch. I added turmeric and Old Bay Seasoning along with garlic power, paprika and S&P. Had my electric skillet out from making breaded pork cutlets yesterday & followed you “MEDIUM” heat instructions to perfection. I do not go by the temperature settings on the knob dial of the electric skillet—WAY TOO HOT. Used a temp gauge & cooked ~325-350. Thanks & will do again!
Mary Younkin says
I’m glad you found a way to make it work for you, Kim!
Altie Metcalf says
Do you ever give the chicken thighs a dusting of flour?
Mary Younkin says
You can, but it isn’t really necessary for this recipe.
Amarti says
Wow! I have made pan fried chicken in the past, but this was fabulous. I cooked this exactly according to the recipe and it was the best fried chicken ever. I really like that my chicken came out with a crust that was like breaded chicken, but it wasn’t. The chicken was moist and I put a montreal seasoning on mine, so I did have to watch it so it wouldn’t over brown. Seasoning salt tends to make meats brown more. My chicken thighs were bone in and skin on and were pretty thick. I even browned them on the sides by standing them on their sides. Looking at the chicken it really looks like its breaded. My husband loved it. Served it with mash&mushroom gravy, cauliflower & homemade coleslaw.
Mary Younkin says
The whole meal sounds delicious, Amarti. I’m thrilled that you enjoyed the chicken.
Sally Q says
Uh, yeah, no. Even at medium heat, the fat rendered, the pieces loosened and the skins blackened within ten minutes on the first side. Lowering the heat caused doneness and texture issues on the other side. I’ll pass on this method, thanks.
Mary Younkin says
That’s very strange, Sally. I’m guessing that you were using a semi-lightweight pan and not a heavy skillet. It shouldn’t have been hot enough to blacken the skin in just ten minutes. Even at high heat with a heavy skillet, I’ve never seen that happen.
Geraldine Mott says
Bone in, skin on chicken thighs are my favorite cut of chicken and this is the best recipe for them. Crispy skin, tender, juicy meat. In the past I have always covered the meat at some point in cooking but this recipe has changed my mind about doing that.
Mary Younkin says
I’m so happy to hear that you’re enjoying the chicken, Geraldine.
AnneS says
I haven’t cooked this yet so will have to come back to rate it.
For now, I have a question: What does the asterisk refer to in this sentence:
“Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes.”
?
I can’t find the footnote anywhere. 🙁
Mary Younkin says
Whoops! Sorry about that. I missed the asterisk on that. * 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.
Corinne/Colorado says
IHi Found your recipe on line & cooked it tonight! Was a Win in our house. I served it with mashed potatoes, chicken gravy & corn. So Yummy!
Mary Younkin says
I’m thrilled that you enjoyed the chicken, Corrine.
Darin Mckillop says
This is a simple recipe I have been looking for and I’m triing it tomorrow. I’m off grid and running the oven is expensive. Thank you
Mary Younkin says
I hope that you love it as much as we do, Darin!
Paul says
Followed all the instructions. Still burned chicken. I’ll try to oven method instead.
Mary Younkin says
What a bummer, Paul. I’m sorry to hear that it burned. The heat might have been a little too high on your stove (it can vary a lot) or the pan might not have been thick enough. I hope the oven works perfectly for you!
Jean Losee says
Would this recipe work for boneless/skinless thighs as well, or do you have a different one you would recommend?
Mary Younkin says
You definitely won’t want to cook boneless chicken as long. Try this recipe for awesome boneless chicken thighs: https://barefeetinthekitchen.com/last-minute-chicken/ Enjoy!
Cathi says
I had to come back and comment on this, as I’ve made this recipe over a dozen times and it comes out perfect every single time. I use a quality heavy cast iron skillet, and I only put the seasoning on the skinless side since that’s what I accidentally did the first time I made it and we liked it that way. I make a pan gravy afterwards that is absolutely delicious. This is one of my 13-year old’s top three favorite meals, and he’s a very picky teenager! Thank you so much.
Kandy Allman says
My young niece and I made your chicken thighs. Super moist and so easy we both felt like great chefs! I used an Instant read thermometer to determine when they were done. It really helped me.
Mary Younkin says
Kandy – Love that you are cooking with your niece. Yes! A meat thermometer is a must for perfectly done chicken. Great job!
Joanne says
Great recipes I can understand
Mary Younkin says
Thank you Joanne. I love sharing what my family enjoys.
Kim says
This came out nice but have one suggestion. Noting if you are using a gas or electric stove when writing your recipe.
Mine is electric and had to cook at medium and lower to low setting to keep this from burning on the outside. With a gas stove I would have used a higher heat.
Mary Younkin says
That makes sense, Kim. I always remind people to check frequently and adjust the heat as needed. I’m glad you like the chicken!