Pan-Fried Chicken Thighs
Golden, appetizing, with your favorite spices! Pan-fried chicken thighs are quick and easy, and everyone will enjoy this dinner. Aromatic meat with a crisp crust.
Updated : 24 February, 2026
Easy
About 30 min.
Ingredients
5
Chicken thighs
1 teaspoon
Dry spices
0.5 teaspoon
Salt
to taste
Ground black pepper
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to fry chicken thighs? Prepare the ingredients. It’s best to use fresh thighs that haven’t been frozen. If the meat is frozen, thaw it first. Use any spices you like or a ready “chicken seasoning” blend. Add salt and ground pepper to taste. We’ll fry in vegetable oil. The key to this recipe is choosing the right pan - then the chicken will get a golden crust that stays intact. Use a nonstick skillet.
Step 2
Rinse the chicken thighs under cold running water and pat dry with paper towels (hot oil will splatter if there’s excess moisture). Remove any remaining feathers or down. If the thighs are very large, you can chop them into two pieces - this will reduce the cooking time.
Step 3
In a separate bowl, mix the dry spices, salt, and ground black pepper, and rub the thighs with this mixture on all sides. Place the chicken in a deep dish and let it absorb the salt and spices for 15-60 minutes at room temperature (as time allows).
Step 4
Put the skillet over high heat. Add oil and let it heat up. Add the chicken thighs and sear for a few minutes (2-3 minutes) per side until a golden crust forms.
Step 5
Then reduce the heat to medium or slightly below medium, cover the skillet, and fry the chicken for 12-15 minutes on one side.
Step 6
Flip the thighs and fry for another 12-15 minutes on the other side, covered.
Step 7
Increase the heat and remove the lid. Fry the thighs to your desired level of browning on each side - this will take a few minutes per side.
Step 8
Serve the pan-fried chicken thighs hot. Depending on the season and time of day, serve with vegetables (fresh or boiled/stewed), pasta, or grains. Once cooled, the chicken is also convenient to take along as a snack.
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