Crispy Chicken Thighs
These chicken thighs are so simple to make, and I love how perfectly crispy the skin gets! Starting them in a cold skillet allows the fat to slowly render, giving you that deeply golden, crispy skin while keeping the chicken tender and juicy. Top them with your favorite sauce, and you’ve got an easy dinner that goes with just about anything.
Ingredients
4 bone-in, skin-on chicken thighs
Salt
Your favorite seasonings
Your favorite sauce, for serving\
Instructions
Pat the chicken thighs completely dry with paper towels.
Season the skin generously with salt, then place the thighs skin-side down on a paper towel for about 20 minutes. This helps draw out excess moisture so the skin gets extra crispy. Season the other side with your favorite seasonings.
Place the chicken skin-side down in a room temperature skillet. Do not preheat the skillet or add oil—the fat from the chicken skin will slowly render as the pan heats.
Turn the heat to medium and cook undisturbed for 15–20 minutes, or until the skin is deeply golden brown and crispy. The chicken should naturally release from the pan when it’s ready to flip.
Flip the chicken and cook for another 5–10 minutes, or until the thickest part of the thigh reaches at least 165°F.
Let the chicken rest for 5 minutes before serving. Top with your favorite sauce and enjoy.
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