Chicken thighs with golden brown, crispy skin that crisps up like breading make the best chicken thighs. There’s nothing better than tender, juicy chicken thighs covered in a light, crispy skin! Making mouthwatering, crispy chicken thighs at home is simple when you follow my step-by-step instructions!
If you don’t think that crispy chicken thighs are easy to make, you’re wrong—it’s much simpler than you think. I’m looking forward to cooking with you!
Ingredients
- Salt
- Black Pepper
- Chicken thighs, skin-on, bone-in, approximately 1.75 pounds.
- Olive oil or avocado oil is best for seasoning and searing chicken.
- Lemon wedges will be served (optional)
- Fresh herbs to complete the dish (optional). When the chicken comes out of the oven, I add hardy herbs like thyme, rosemary, or sage to the pot for a fragrant herbal aroma.
You may also like this:
Steps to prepare for cooking chicken thighs
- The chicken thighs should be placed on a plate and blotted dry with a clean paper towel.
- No baking powder or cornstarch is required to make crispy chicken skin! Crisping the skin will be prevented if there is moisture left on it.
- Make sure the chicken thighs are well-seasoned on both sides. Adding salt and pepper to taste, drizzle olive oil or avocado oil over the top. It is important not to touch the raw chicken with your hands when turning the chicken thighs.
- Your stove should be preheated to 425°F and a rack positioned in the center. The chicken will stay nice and tender if you bake it in a hot and ready stove. Over medium heat, add one to two tablespoons of oil to the cast iron pan and heat it just a little bit more than medium.
- You’ll have tough chicken skin if you cook the chicken in a cold pan. Adding the chicken thighs to the pan when it is hot, but not smoking, will make the skin crispy without burning.
- Place the skin-side-down chicken thighs in the skillet and let them sit for at least five minutes. After adding the chicken to the pan, do not move it because it will stick and you will ruin the crispy skin. A splatter guard should be placed on top of the pan to prevent grease from burning you and getting all over the stove.
- It takes 5-8 minutes to sear chicken thighs until the skin is golden brown. The chicken thighs should be golden brown after 5 minutes of cooking. Using tongs, lift them gently up to check. As the chicken skin becomes golden brown, continue to sear it. Keep an eye on it though, as stoves can vary, so keep an eye on it! It should take about 8 minutes on medium heat.
- Gently flip the skins over with the skin side up after they’ve become a nice, even golden brown color. Cast iron skillets should be transferred to the center rack of the stove using pot holders (the handles get hot).
- After 20 minutes of baking, the juices will run clear from the chicken thighs. In addition to keeping thighs tender and juicy, cooking them on the center rack ensures crispy skin without burning.
- Allow the chicken thighs to rest for 5–10 minutes after they have been removed from the stove. This will ensure that the chicken juices are evenly distributed throughout the meat. In a cast iron skillet or on a plate, you can rest the chicken thighs!
- You can infuse chicken with flavor and aroma by adding fresh herbs such as fresh thyme, rosemary, sage, or garlic cloves to the pan as it is resting and the oil/juices are still bubbling.
- If you don’t have fancy equipment, you can just sprinkle them around the pan while it’s hot without doing anything to them! It is beautiful on the outside, tastes great, and smells amazing on the inside! Put some fresh lemon wedges on top of your chicken thighs, sprinkle with flaky sea salt, and enjoy!
You may also like this:
FAQs
Do marinated chicken thighs work?
It is possible to use marinated chicken thighs, just be sure to dry them thoroughly. You can achieve crispy skin by keeping your skin dry!
When is a cast iron pan ready for use?
By waving your hand over the pan, you can see if it radiates heat. You should notice that the oil is shimmering and that there is a decent amount of heat present without there being any smoking. Adding the chicken to the pan should be done after the pan cools for a few minutes if it is smoking.
What should I do if chicken sticks to cast iron?
Once the skin hits the pan, don’t move it for 5 minutes. Add enough oil and let it cook on its own.
When should chicken thighs be done?
Using a meat thermometer, insert it in the thickest section of the thigh. A chicken is ready when its temperature reaches 165 degrees Fahrenheit.
The juices run clear after a small slit is made in the thickest part of the thigh; if the juices run clear, the meat is ready.
How should chicken thighs be stored?
If you intend to keep it for up to three days, store it covered in an airtight container.
How to Cook Crispy Chicken Thighs in Cast Iron Pan
This recipe provides a step-by-step method for cooking crispy chicken thighs at home like those you would find in restaurants.
Ingredients
- 1.75 pounds Chicken Thighs bone-in, skin-on
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 Lemon for serving
- Fresh Herbs for serving
- 2 tablespoon Olive Oil or avocado oil
Instructions
Prepare
- Clean a paper towel and pat dry all the sides of the chicken thighs after adding the chicken to a plate.
- It is important to season both sides of the chicken thighs. Sprinkle with salt and pepper and drizzle with olive or avocado oil. You should use tongs when turning the chicken thighs to avoid touching the raw meat.
Cook the Chicken Thighs
- Pre-heat the oven to 425 degrees Fahrenheit and place a rack in the center. Set the cast iron pan over medium heat and add about 1 to 2 tablespoons of oil. Preheat the skillet (make sure it's hot).
- Cook the chicken thighs for at least five minutes, skin side down, in a skillet. Immediately after adding the chicken to the pan, be careful not to move it, or you will ruin the crispy skin crust. You may want to place a splatter guard on top of the pan if you wish.
- It takes 5-8 minutes to sear chicken thighs until the skin is golden brown. The chicken thighs should be golden brown after 5 minutes of cooking. Using tongs, lift them gently up to check. All chicken skin should be golden brown after searing. If you use medium heat, it should take about 8 minutes, but stoves differ, so pay attention!
- Flip the skins over with the skin facing up when they are a nice golden brown color. As the handle of the cast iron skillet gets hot, place it on the middle rack in the oven while using a pot holder.
- It is recommended to bake the chicken thighs for 20 minutes, or until the juices run clear. The chicken thighs should be rested for 5-10 minutes after being removed from the oven, so the juices are evenly distributed.
- Add fresh thyme, rosemary, sage, or garlic cloves to the hot pan while the chicken is resting to infuse the pan with flavor and aroma. The optional part.
Notes
Ingredient Tip: Try using bone-in, skin-on chicken thighs for this recipe. A bone-in thigh will help keep the meat tender without overcooking it and add more flavor.
Safety Tip: Eliminate any risk of cross-contamination by throwing away the paper towel after touching raw chicken, washing the plate and your hands well before proceeding.
Nutrition Information:
Yield: 4 Serving Size: 1 thighAmount Per Serving: Calories: 505Saturated Fat: 10gTrans Fat: 0.2gCholesterol: 194mgSodium: 44mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 33g
