Crispy Pan-fried Chicken Thighs
Crispy Pan-fried Chicken Thighs

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, crispy pan-fried chicken thighs. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Crispy Pan-fried Chicken Thighs is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Crispy Pan-fried Chicken Thighs is something which I’ve loved my whole life. They’re fine and they look wonderful.

Your Personalized Streaming Guide—Get Recommendations & Build Your Watchlist Now. Beyond price, bone-in chicken thighs are a bit different to cook. They tend to take longer to cook thanks to the bone, but the bone also helps the chicken remain juicier. With this pan-frying technique, you also get crispy chicken skin which is a pretty tasty indulgence.

To begin with this particular recipe, we must first prepare a few components. You can cook crispy pan-fried chicken thighs using 5 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Crispy Pan-fried Chicken Thighs:
  1. Make ready 1 Chicken thigh
  2. Take 1/3 tsp Salt
  3. Make ready 1 Black pepper
  4. Make ready 1 tbsp Sake
  5. Make ready 1 Yuzu pepper paste

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!

Steps to make Crispy Pan-fried Chicken Thighs:
  1. Make cuts to make the meat an even thickness, and pierce the skin all over with the tip of the knife to prevent shrinking.
  2. Sprinkle salt and pepper all over the skin. Place the chicken skin-side down in a frying pan without oil.
  3. If you leave the meat to fry like this, it'll curl up, so lay a flat plate on top of the meat, and place a weight on top while frying it.
  4. If you don't have an appropriate weight, you can use a small saucepan filled with about 500 ml of water. Fry the chicken this way for about 20 minutes on very low heat.
  5. Once you've cooked it for 20 minutes, oils and juices will come out of the meat, so soak up the liquids completely with a paper towel and fry over medium heat for another minute.
  6. Once the skin has turned golden brown, flip the chicken thigh to cook the meat side. At this time, pour the sake in the pan around the chicken, and fry at medium-low heat for 5 to 6 minutes.
  7. Once the chicken has cooked through (it is ready if you press it and it springs back), remove it to a tray, and once it has cooled a bit, cut it into easy-to-eat pieces and lay out on a plate.
  8. Since this has been seasoned only with salt and pepper, you could dip with a little yuzu pepper paste.

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! Layout chicken thighs and trim off any extra skin. Cover the skin of the chicken with the desired amount of kosher salt and black pepper. In a small (oven safe!) skillet set over medium heat add coconut oil.

So that is going to wrap this up for this exceptional food crispy pan-fried chicken thighs recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!