Feel like chicken tonight? Read on for a tasty classic.
During the pandemic, my roommates and I focused on cooking and cocktails to get us through a tough time. Homemade sourdough bread, hand-pounded tortillas, even goat cheese made from goat milk—you name it, we tried it. And usually, we also enjoyed a Manhattan cocktail as we experimented in the kitchen. My roommate Morgan bakes the best shortbread in the world, while her boyfriend Sam specializes in chicken. We were treated to roasted, seared, and fried chicken breasts, legs, and thighs for months on end. Slow pan-fried chicken thighs with oil, salt, and pepper are Sam’s specialty and I use his recipe to this day if I want to impress guests or have a restaurant-quality dinner.
Chicken has been a food staple for centuries, widely consumed since the Middle Ages. The global poultry market continues to grow, and in the U.S., chicken consumption is high, with the chicken breast being the most favored piece of the bird. Chicken thighs, though, are coveted for their juicy and succulent dark meat, and are a bit easier to prepare than white meat, which can become dry when it’s overcooked.
In this recipe, the simple flavors of salt, pepper, garlic, onion, and paprika will be absorbed by the tender meat. These thighs are savory and aromatic and will taste deep-fried, but since they’re cooked without adding a copious amount of oil you’ll have a piece of chicken that is crispy on the outside and juicy on the inside.
Are Pan-Fried Chicken Thighs Healthy?
While dark meat has more fat and cholesterol than white meat, chicken thighs still fit into the Dietary Guidelines for Americans’ fat intake. Plus, a skinless thigh will have fewer calories than one with the skin. While roasting is considered the gold standard for healthy chicken preparation, pan-frying uses a fraction of the oil you would need to deep-fry these chicken thighs.
Pan-frying For A Juicy Result
Pan-frying uses a minimal amount of oil or fat. To keep the meat juicy, use a low heat so the outside texture of the chicken is not overdone by the time the inside is thoroughly cooked. I suggest you use a dense cooking pan, such as a cast iron skillet, to successfully regulate your cooking temperature.
How to make ahead and store
Before cooking, chicken can be kept in the fridge for 2 days. You can also cover the chicken with the spices ahead of time. After cooking, leftover chicken will keep in the refrigerator for 3-4 days. When reheating, use the oven or warm on the stove. Reheating in the microwave isn’t recommended.
Serving Suggestions
Chicken thighs are a fan favorite, and will go well with a large variety of sides. Serve with vegetables and mashed potatoes for a classic dinner, or for some other tasty sides, try Kale Salad with Cranberries, Asian Cabbage Salad, or Garlic Mashed Potatoes. You can also place the meat on a crusty baguette for a tasty sandwich, or chop up the chicken and stick it in a tortilla for a delicious taco. The slightly smoky flavor will also enhance pastas and salads.
Ingredients
- 4 boneless skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides of the chicken thighs with salt, pepper, garlic powder, onion powder and smoked paprika.
- Add the olive oil to a large skillet over medium-high heat and wait for it to become hot.
- Place the chicken thighs in the skillet, smooth side down. Cook for 6-7 minutes, undisturbed, until the underside is golden brown. Flip the chicken thighs and cook for an additional 6-7 minutes or until the internal temperature reaches 165°F.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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