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Crispy Pan-Fried Boneless Skinless Chicken Thighs

A delectable symphony of flavors and textures, where each bite delivers the satisfying crunch of a golden crust paired with juicy chicken thighs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken thighs Trim excess fat for a cleaner finish.
  • 1 teaspoon salt Adjust to taste.
  • ½ teaspoon black pepper Freshly ground is best.
  • 2 tablespoons olive oil or butter For frying.

Method
 

Preparation
  1. Begin by patting the chicken thighs dry using paper towels. Trim any excess fat for a cleaner finish, if desired.
  2. Sprinkle salt and pepper generously on both sides of each chicken thigh and let them sit for about 10 minutes.
  3. In a large skillet, heat olive oil or butter over medium heat. Once hot, carefully lay chicken thighs in the pan, making sure not to crowd them.
Cooking
  1. Cook for 5-7 minutes on one side without moving them to form a golden crust.
  2. Flip the chicken gently, and cook for another 5-7 minutes on the other side until the internal temperature reaches 165°F (75°C).
Serving
  1. Remove the chicken from the skillet and let it rest for a few minutes to allow the juices to redistribute.
  2. Slice them if desired and add your favorite sides like rice or a fresh salad.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. To reheat, place in a preheated oven at 375°F (190°C) for 10-15 minutes or use an air fryer.