Who doesn’t drool over golden-brown crispy chicken thighs, shimmering with flavorsome juices! Just the idea of these little babies on a plate can cause some serious twitching of the taste-buds. It’s time to get those fingers dirty with two of the most revered variations or recipes of pan-fried chicken thighs.
Who doesn’t drool over golden-brown crispy chicken thighs, shimmering with flavorsome juices! Just the idea of these little babies on a plate can cause some serious twitching of the taste-buds.
It’s time to get those fingers dirty with two of the most revered variations or recipes of pan-fried chicken thighs.
This simple, yet old-school “not too many trips to the market” ‘pan-fried chicken thighs with basic seasoning’ recipe can be mastered by anyone.
Let’s take a look at the ingredients:
Pro tip: Always take out your chicken out of the fridge 10-15 minutes before cooking. What it does is make the chicken tender and jam-packed with moisture which can make some serious difference in how it tastes in the end. Before you cook it, pat it dry with kitchen towels and then proceed towards pan-frying.
First thing is to pour the oil into a good cast iron skillet (a non stick skillet will work just as fine). Always keep it on medium flame while oil is getting hot. Rub the chicken thighs skin-side with the seasonings of fresh rosemary or oregano and garlic paste/powder topped with a dash of salt and ground pepper. Now place the skin side on the hot skillet pan. Never cover the skillet or move the chicken thighs; simply let it simmer in the heat. It’s always handy to use a splatter guard to keep your kitchen clean from those oil splatters from the frying chicken.
Cook the chicken thigh on the medium flame skillet for about 10-15 minutes or till the oil from the thighs renders the skin of the chicken to a perfect crispy golden brown. Next you want to rub the rest of the condiments on the other side of the thigh. Now it’s time to turn the chicken on the other side for another 10 minutes.
Always check if the meat closest to the bone seems cooked or not with the help of knife or skewer. Once the inside is cooked which would be indicated by slightly pink tinge amid white fibers, you have your pan-fried fried chicken thighs ready to serve. Game on!
Our second pick to for your chicken delight is adding a honey glazed twist. Honey glazed pan fried chicken thighs! Those schmaltzy succulent thighs with some subtle, sweet flavours is surely worth a try!
Let’s take a look at the ingredients first:
For this recipe make a mix with 2 tbsp. of lemon juice and the grated garlic. In a mixing bowl marinate the thighs with this mixture and add salt. Keep the marinated chicken aside at room temperature for about 45 minutes. Meanwhile, in a cold skillet add 1/4 cup of honey with thinly sliced red chilies and bring the skillet to a minimum heat just enough to warm up the honey to let those chilies release their spicy flavor. Pour this into a bowl and keep aside to let the honey cool down.
Now, warm up the skillet with 2tbsp. of olive oil and on medium heat fry the marinated chicken skin down, let the chicken sizzle for about 15-20 minutes or until you see the golden skin and then turn over to cook the other side. Cook for another 20 minutes or so.
Switch off the stove and then drizzle the honey chili sauce over the cooked chicken thighs. Cover both the sides well to give them that beautiful glazed look. And there you have it – pan fried honey glazed chicken thighs!
Enjoy them with a side of mashed potatoes or some pan seared exotic vegetables.
