Pan-Frying Bone-In Chicken Thighs: Tips And Tricks

Pan-frying chicken thighs is an easy and delicious way to prepare juicy, tender chicken with a crispy skin. This cooking method is perfect for a quick weeknight dinner, and can be made in one skillet, making cleanup a breeze. Bone-in, skin-on chicken thighs are preferred by many as they yield juicier meat and crispier skin. The bones also add tenderness by releasing collagen and marrow during cooking. This guide will teach you how to pan-fry bone-in chicken thighs to perfection, with crispy skin and juicy meat.

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How to get crispy skin

Bone-in chicken thighs can be pan-fried to achieve a crispy skin. Here is a step-by-step guide:

Firstly, remove the chicken from the fridge and let it sit at room temperature for about 20 minutes. This helps with even cooking and is a safe practice. Pat the chicken dry with a paper towel.

Next, make a dry rub by combining salt, garlic powder, smoked paprika, onion powder, parsley, oregano, and pepper in a bowl. You can also add cumin, coriander, and turmeric to the mix. Alternatively, simply use salt and pepper for seasoning. Rub the dry rub or seasonings all over the chicken until it is completely coated.

Now, heat a tablespoon of olive oil in a large, oven-safe, or cast-iron skillet over medium to medium-high heat. Place the chicken skin-side down in the skillet, ensuring the pan is not overcrowded. Do not add oil if there is enough fat in the skin. Cover the skillet with a lid or a splatter screen to reduce mess.

Cook the chicken for 5 to 7 minutes without moving it. The skin will get crispy and golden-brown, and the chicken will naturally release from the pan when it is ready to be flipped. Then, flip the chicken and cook for an additional 8 to 12 minutes or until the internal temperature reaches 165°F. Pierce the skin with a fork or skewer; if the juices run clear, the chicken is done.

Finally, reduce the heat to medium-low and add minced garlic. Sauté for a minute before pouring in the chicken broth to scrape up any brown bits from the pan, creating a sauce. Spoon this sauce over the chicken, and your dish is ready to be served!

Note that if the skin is sticking to the pan, it is likely not finished on that side, so reduce the heat and let it cook a little longer.

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Using boneless chicken

While pan-frying bone-in chicken thighs is possible, using boneless chicken thighs is also an option. In fact, it is easier to achieve a crispy texture with boneless chicken thighs as there is no skin.

To pan-fry boneless chicken thighs, start by heating olive oil in a large skillet over medium heat. You can use a 12-inch cast-iron pan, which is big enough to fit 4–6 chicken thighs comfortably without overcrowding the pan. The pan should be heated to a high temperature to help crisp the chicken thighs.

While the pan is heating up, prepare the chicken thighs. You will need about 6 thighs. Mix together salt, pepper, and garlic powder in a small bowl. Unroll the chicken thighs and season both sides with the seasoning mixture, then loosely roll them back up.

Once the pan is hot, place the thighs rounded side down in the pan and cook until crispy and well-browned, which should take around 5–7 minutes. Then, flip the thighs over and reduce the heat to medium-low. Cook the chicken until it is cooked through, which should take about another 5–7 minutes.

To check that the chicken is done, use an instant-read thermometer to ensure it has reached an internal temperature of 165°F, or cut into the thickest part of one thigh and make sure it is no longer pink inside. If you are using a meat thermometer, insert it into the chicken and ensure it reads between 160°F and 165°F.

Finally, add butter and minced garlic to the pan and cook for about 20–30 seconds until fragrant. Then, add chicken broth and stir to scrape up all the crispy bits from the bottom of the pan. Continue cooking for another minute, then remove from the heat. Garnish with fresh chopped parsley and serve.

Note that it is important not to overcrowd the pan when cooking chicken thighs, as this can affect the searing process. It is also best not to turn the chicken while it is cooking, especially if you are using a non-stick pan. Allow the chicken to cook until it releases effortlessly from the pan, which will help achieve proper browning on both sides.

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Dry rub and seasoning

Bone-in chicken thighs can be pan-fried to perfection, with juicy, tender meat and a golden-crisp skin. The key to achieving this lies in the seasoning and dry rub, which not only adds flavour but also helps to tenderise the meat.

A dry rub is a blend of herbs, spices, seasonings, and sometimes sugar. The right combination of spices can make all the difference, taking your chicken from bland to bold. A good place to start is with a balanced mix of sweet, smoky, and spicy flavours. Brown sugar, for example, adds a light sweetness that pairs well with savoury blends, and it also helps to form a caramelised crust around the chicken, giving it a satisfying crunch. Smoked paprika is another key ingredient, bringing a smoky flavour to the dish. If you want to enhance that smokiness and add a hint of heat, include some chilli powder.

For savoury notes, dried oregano is a great option as it has a long shelf life. Garlic powder and onion powder are also classic seasonings that pair well with poultry. You can also include salt for flavour enhancement and pepper for a kick of heat. If you want to experiment with fresh herbs, dried sage, thyme, basil, and parsley all pair beautifully with chicken. A pop of citrus zest, such as lime, lemon, or orange, can also add a bright, fresh dimension to the rub.

To make a dry rub, simply combine your chosen spices in a small bowl and whisk them together. You can then sprinkle the mixture over the chicken thighs, tossing to ensure they are completely coated. It is recommended to let the chicken marinate for at least an hour, or even overnight, as this allows the flavours to deepen and permeate the meat. When you're ready to cook, pat the chicken thighs dry with a paper towel, then place them in a skillet, smooth side down, and cook without moving them for 5 to 7 minutes.

With the right dry rub and a little patience, you can transform bone-in chicken thighs into a mouthwatering meal that's sure to impress.

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Cooking time and temperature

Bone-in chicken thighs can be pan-fried to perfection in a few simple steps. The cooking time and temperature are crucial to achieving juicy, tender meat with a crispy skin.

Firstly, it is important to let the chicken come to room temperature. This ensures even cooking and is a safe practice. The chicken should sit out for about 20 minutes. During this time, you can preheat your oven to 400 degrees Fahrenheit and prepare the chicken.

Pat the chicken dry with a paper towel. Seasoning is a matter of preference, but a combination of salt, garlic powder, smoked paprika, onion powder, parsley, oregano, and pepper is a popular choice. You can also use cumin, coriander, turmeric, and other spices. Don't forget to season both sides!

Now, heat a tablespoon of olive oil in a large, oven-safe skillet over medium to medium-high heat. You want the oil to be hot but not smoking. Place the chicken thighs in the skillet, skin-side down, ensuring they are not overcrowded. This is important to allow for even cooking and proper browning.

The cooking time will depend on the thickness of your chicken thighs. For the initial searing, cook the chicken for 5 to 7 minutes without moving it. You want the skin to get golden brown and crispy. The chicken will release from the pan when it's ready to be flipped.

After flipping the chicken, cook it for an additional 7 to 12 minutes, depending on the thickness. You can check for doneness by pressing the meat; it should have some resistance, and the juices should run clear. Alternatively, use a meat thermometer to ensure an internal temperature of 160 to 165 degrees Fahrenheit.

Once the chicken is cooked, reduce the heat to medium-low and add minced garlic. Sauté for about a minute, then pour in chicken broth to deglaze the pan and scrape up any brown bits, creating a flavorful sauce.

Finally, spoon the sauce over the chicken, and your meal is ready to be served! This entire process typically takes around 15 to 20 minutes, resulting in juicy, tender chicken with a crispy skin.

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Reheating and storing leftovers

You can reheat bone-in chicken thighs in a frying pan, microwave, or barbecue. However, the microwave is likely to turn the meat rubbery or chalk-dry. For best results, pick the meat off the bone and check for cartilage before reheating. To reheat on a stove, add a small amount of water to a skillet and place over medium heat. When the water starts to simmer, add the chicken and stir until the meat reaches a temperature of 165°F.

Leftover chicken can be stored in the fridge for 2–3 days and served cold on a salad. You can also use leftovers in dishes such as soup, pot pie, and enchiladas.

Leftover chicken skin can be cut into small pieces and simmered in a pot over low heat until crispy and golden. This creates chicken fat that can be used for cooking. Leftover bones can be used to make chicken stock.

Frequently asked questions