Crispy Chicken Thighs
Published Feb. 14, 2024
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
- 2teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine sea salt or coarse kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
533 calories; 40 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 40 grams protein; 561 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pat the chicken thighs dry and season all over with salt.
- Step 2
Place the chicken skin side down in a single layer in a large skillet. (It’s good if the thighs are touching.) Turn the heat to medium and cook until the thighs release easily from the pan and the skin is golden brown, 20 to 25 minutes. For even browning, rotate the skillet every few minutes and use your tongs to press the chicken into the skillet. If the chicken is burning before evenly brown, reduce the heat. If the splattering oil is too much, cover the skillet.
- Step 3
Flip the chicken and cook until cooked through, 8 to 12 minutes. (The meat closest to the bone should reach 165 degrees.)
Private Notes
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Cooking Notes
Joe
I hope I don't offend anyone. I'm sure this recipe works. But do you have an air fryer? Put a tiny bit of oil on top and bottom of thigh. Season it with S&P. I use Cajun seasoning, because yum. 24 minutes in air fryer. Start it skin side down. Flip it over half way through. Done. Crisp and delicious. With some rice and garlicky/lemony broccoli, it's my dinner like 5 out of 7 nights a week.
Francine
No need to turn thighs...place thighs in cast iron pan, skin side up, (no need to grease the pan) sprinkle liberally with kosher salt, oven at 400°, leave for 1 hour without opening oven door. Best and easiest chicken recipe I've ever made. Been making this for years! The skin is like bacon and the chicken is moist and juicy.
Sara Yakira
Very similar to the Jacques Pepin method I have been using for years: Cut on each side of the chicken thighs on the back side part-way through along the bone. This will help them cook faster. Salt and pepper both sides. Place skin-side down in a cold, dry non-stick frying pan without any oil or butter. Cook on high heat until fat from the skin starts to render. Cover, turn down heat to low and cook 20 to 25 minutes until the chicken is done. Do not turn chicken—brown only on skin side.
PD
What is the temp for the air fryer?
Pete
Brilliantly simple recipe--have made many times. Refreshing to not have to travel to Ghana for a special spice.
Mia
I tried cooking two thighs in my dutch oven and maybe because it was cramped, some of the skin stuck even after 30min. Some of the oil was beginning to have burnt bits so I decided to just cut my losses on the skin. So after I flipped I switched to a non-stick for the underside which crisped up well. Meat was tender and juicy, and the parts of the skin that still remained were indeed crispy! Will definitely try again. Will consider paprika in my seasoning next time too.
LJS
Best thighs ever! Made exactly as described.. skin is brown and crispy, meat is juicy and tender.
rachel
Air fryer temp is 380 for 12 min on each side
Zips
Prick the skin multiple times with a Corn on the Cob holder (those things you stick into each end of a ear of corn because they're to hot to hold). This lets the fat render out through the skin and makes for a nice, crispy skin.
Richard M.
If you are using an air fryer you can follow Joe’s recipe (below) at 400° for medium/smaller thighs or air fry bake at 350° for large thicker thighs. I recommend to spray the thighs and bottom of the air fryer with olive oil. I also top off my thighs with olive oil mayonnaise plus my favorite seasonings. Be sure to turn the thighs half way through cooking and use a meat thermometer (165°.)
John R
Add a half teaspoon of baking powder to the salt, which will increase the PH level of the chicken skin and make it even crispier. The baking powder does not impart any flavor.
Beth
My thighs crisped nicely, BUT I decided to make a pan sauce, and in keeping the thighs warm, they lost their crisp. Next time, I'll do the non-skin side first in a hotter pan, then flip them and let them cook slowly to get crispy. That will give me the other pan to make the sauce, which was delicious, but didn't make up for un-crispy skin.
Annie J
Delish! Only notes are perhaps due to my not thinking it through but ended up being greasier than I realized it would be, and I highly recommend keeping a lid nearby to cover it when the splatter gets too much!
Laura Oquendo
I learned this great recipe you could add for your cooking all you want.
Cook As Directed
Great flavor and texture. I boiled the water, soy sauce, and lime juice off to keep the crispy skin like I prefer, without covering the pan. Nicely balanced dish which I'm having a Chardonnay with tonight.
Brushjl
Delicious, thanks for the new technique, it worked perfectly.
Florence
Shout out to Francine for simpler recipe.
Seadog
I prefer the oven method in cast iron as Francine highlights below
sheila
lol Pete. Totally agree with appreciation of not having to fly to Accra or find your Makola market in the nearest major downtown for all the ingredients. Also love that for once the estimated time is actually accurate.
JB
This was super easy and came out as directed.
Mary
Disaster! Followed directions exactly and chicken was NOT AT ALL crispy…
N
I cooked this exactly according to the instructions and burnt the skin. Next time I will cook at below medium, at around 5 on the dial. Otherwise, a wonderful recipe.
Trufflepig
Same thing happened to me! I used a thin cast iron pan and the skin burnt almost immediately
Kansas Jo
I used the chicken fat left in the pan to saute some bok choy with chopped onion and garlic. It tasted very rich.
MB
Mine never unstuck! Had to use scraper to get them off and keep some skin on. Definitely not as pretty as the picture!
cyril
Tried with 3 bone in chicken thighs, cool (mid 50s) temp before starting. Cooked on 4/10 on induction cooktop in a stainless steel pan for about 20 mins. Moved pan around while cooking. No burning. Attempted to flip the thighs after 20 mins but they were stuck pretty good and not releasing. Tried again after raising temp to 5/10 and another 5 mins but still stuck. Took a spatula and really physically worked it under to flip. 2 flipped ok. One tore the skin. Advice? Nonstick pan better?
hanna
Use a seasoned cast iron pan
Susanne
A greasy mess, with only moderately crisp skin. Roasting yields crispier skin without spattering fat all over the kitchen.
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