Week 4. Sear, Pan Fry, and Basic
- How To Pan Fry Chicken Thighs To Pan Fry Chicken Thigh pan-frys Do you love the crispy, crunchy texture of pan-fried chicken? If so, you’re going to love this easy tutorial on how to pan fry chicken thighs. With just a few simple steps, you’ll have perfectly cooked chicken that’s golden brown and delicious. So what are you waiting for? Start cooking! How To Pan Fry Chicken Thighs Table of Contents How To Pan Fry Chicken Thighs This pan-fried chicken thighs recipe is an easy weeknight dinner that the whole family will love. The key to making crispy, golden-brown chicken is to use a well-seasoned cast-iron skillet and to make sure the chicken skin is dry before adding it to the hot oil. Once the chicken is cooked, keep it warm in a low oven while you prepare the skillet sauce. This simple sauce is made with vinegar, chicken broth, and Dijon mustard, and it’s the perfect finishing touch for these flavorful chicken thighs. Serve the chicken with a side of roasted vegetables or mashed potatoes for a complete meal. Ingredients Chicken Thighs Parsley Black Pepper Or Cayenne Pepper Onion Powder Garlic Powder Smoked Paprika Direction Step 1: Place chicken thighs and seasoning in a bowl. Rub them until they coat the spice mixture evenly on all sides; make sure to really press against their skin so no pieces of parsley or onion will get through! Step 2: After about 5 minutes of total rubbing time (3 minutes steaming + 2 minutes drying), place these beauty products on a seasoned oven-safe dish at least twice since use. final. Step 3: Place a large cast-iron or cast iron skillet on the stove over medium heat. When the oil is hot, add the oil then place the chicken thighs on the skin and bake until golden brown, about 10 minutes total, including 5 minutes rest between batches. Step 4: After 8 minutes of frying on one side, flip gently and fry for another 8 minutes. Add more water if necessary so that the chicken is fully immersed in the liquid before covering it with a lid or foil to keep it warm during natural cooking. Step 5: To avoid undercooked or overcooked meat, use an instant thermometer to make sure it’s at least 75 C/165 F. Once cooked, remove from heat and serve!(empty) Add Content