I figured I should upload something. This is a really easy dish you can make and serve with anything. Initially this was a teriyaki chicken dish but I found that I liked it a lot more without the teriyaki sauce. As such, I’ve opted to just use plain black pepper and salt to season the chicken. I might write up the teriyaki chicken recipe at a later time though.
This dish does not require a lot of oil, and in fact it is better to go with less oil than more oil if you’re trying to figure out how much oil to add. You want only enough to just thinly coat the bottom of the pan. In fact, if you want, you can actually forego the oil, though I find it helps when starting the frying process.
This recipe feeds about 1 person, or 2 if you like smaller portions. Serve with your choice of starch (or not if you’re on a keto diet)
Easy Pan Fried Chicken Thighs
Quick and easy for dinner or lunch
Ingredients
- 2 chicken thighs, skin on, bone removed
- Vegetable oil
- Salt
- Ground Black Pepper
Directions
- Season the skin side of the chicken thighs with salt and pepper.
- Heat oil in your pan or skillet. You need just enough oil to thinly coat the bottom of the pan.
- Place the chicken thighs into the pan, skin side down. The skin will begin to crisp up and brown. Use a splatter guard if you have one, as the oil will bubble.
- As it cooks, the skin will release some of its fat and oil. After 4-5 minutes, use a paper towel to soak up some of the grease. Let the chicken continue to cook until the skin is a nice golden brown. Season the meat side of the thighs with salt and pepper.
- Once the skin is golden brown, flip the thighs over and let it cook on the meat side for 2-3 minutes.
- Remove from the pan, and put on paper towels or a cooling rack to drain the excess oil.
- Slice and serve with rice or your choice of sides.