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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}
I just cooked these tonight. A+
I usually do thighs in the oven but my oven is broken. So good! I used peanut oil. That’s all I had. The skin is beautiful and the flavor is fantastic. I did 15 min on the skin side and 27 min after turning. The chicken is juicy and delicious. And that skin is perfect, so crisp. I’m going to cook thighs this way from now on. It spattered like crazy but the stove top needs to be cleaned anyway. So good. I have a gas stove no idea how a person with electric burners could possibly cook this correctly.
The splatters are real, I do like a good splatter guard to prevent this. I am so glad it worked out for you, hopefully your oven is fixed soon!
Nice work!!! Delicious!!!
Thank you, Lora.
Made chicken thighs at least a dozen times using your method, they come out perfect every time! I only use Montreal steak seasoning since it has a lot of salt in it, worth the wait 😋
Sounds perfect, Alyssa.
Finally the recipe I have been hoping for for fried chicken: simple, good tips all along, and came out just as I wished. Follow to the letter, it seems fail-safe and as we say on France, très beau!
Glad to hear that the chicken thighs are a hit, Mark.
I just cooked and ate these. I am a part time cook and often have trouble finding chicken thigh recipes I like and are pretty simple. This is definitely simple and definitely good. I will do it again soon.
I’m happy to hear that the chicken was a win for you, John.
Perfect recipe for people, like me, that don’t cook much. It came out wonderful! It would have been 5 stars, but I had to google the cooked temperature for chicken. (165*)
I’m glad the chicken was a hit, Kathie.
Delicious fried chicken! But why would I want to diminish its wonderful aroma with vinegar? That chicken smell is welcome in my house all night long!
Whatever works for you, Aaron. I’m glad you’re loving the chicken thighs! Happy cooking.
Uhhh, it smelled so good while cooking that I ate all the thighs before they had cooked thoroughly and ended up getting salmonella poisoning!! I guess I ain’t smart at all.
oh my goodness, I’m so sorry that happened. It really is important to cook them fully! Hopefully you’ll want to make the recipe again and enjoy them fully cooked next time.
Hi. Can I fry other chicken parts the same way? I really don’t know how to cook anything.
Hi, Melody. You should be able to use the method for cooking other chicken parts, but the cook times will vary. I’d make sure the internal cooking temperature matches whatever the particular piece of meat requires, but aside from that, you should be okay.
This chicken thighs recipe is wonderful and almost foolproof. I’ve found it works best with heat a little lower than usual – definitely no higher than medium or the chicken will burn too quickly. Works with all kinds of spices and also marinating beforehand in oil, garlic powder, paprika, salt & pepper. I use the pan of vinegar, too, and the screen on top to prevent splattering. A great recipe that has become one of my staples.
I’m glad the chicken thighs are a favorite in your kitchen, Keely. Happy cooking!
The recipe and picture was enought for me to try. I am widowed and 84 and always cooked for my wife untill she passed away from overian cancer. Thank you 😊
I’m so glad you enjoyed the chicken, Gerald!
Thank you Miss Younkin. I am a widower who has never cooked anything more difficult than toast! My late wife was a fine cook and I always loved her fried chicken. I have been living on sandwiches, frozen dinners and restaurants. This was so easy and so delicious. I never thought that I could ever cook something so delicious!
Hi Greg, I’m sorry to hear about the loss of your wife and really glad to hear that you enjoyed the chicken and that it was easy to make. All the best, Mary
Devine!
I’m thrilled the chicken is a hit, John!
Not sure what I did wrong but this yielded a mess of pale, rubbery skin and oily, greasy chicken. Used a cast-iron pan, washed and thoroughly dried the chicken, seasoned it, placed skin down in pan with tbsp of oil undisturbed for 25-30 minutes on medium. Simple, I know. Didn’t work, like at all. I flipped it over anyway and just let it finish cooking, then threw out the flabby skins and pulled off the meat for chicken salad instead. Will go back to poaching.
I hate when recipes don’t turn out as expected, Dan! I can appreciate your frustration. It sounds like medium on your stove might not have been quite hot enough. After half an hour, the skin should’ve rendered the fat and left you with crispy deeply browned chicken.
Sounds like you added the chicken to a cold cast iron fry pan. That is a no-no as it will take some time before it reaches cooking temperature.
Looks delicious. And easy.
I have a heavy duty electric stainless steel frying pan will that work
That should work perfectly, Annie.
My Mom used to fry chicken this way when we were kids many moons ago and I forgot how scrumptious this is, I followed your instructions exactly and it turned out sooooo delicious! Thank you!!!!
I’m thrilled it brought back a good memory and that you enjoyed it!
WOW! I’m impressed! Very easy, taste’s so good!! Never posted about a recipe before. Looking for more of yours
I’m thrilled you like the chicken, Darlene!
I cooked in a cast iron skillet on gas stove. Even on a very low flame the skin burns after 8-10 minutes. What am I doing wrong?
That is so odd, Jerry. I’ve made this countless times and never seen that happen. Do you have a heavy stainless skillet you might try it with?
Okay chicken thighs take 20 minutes at most to cook. You are cooking for like 40. It’ll be so dang dry.
Feel free to do your own thing then. This method results in seriously juicy bone-in chicken thighs.