Pan-Fried Chicken Thighs with Paprika
A tasty and hearty dish for any meal. Chicken dishes are always helpful because they are easy to prepare and quick to cook. You can marinate the chicken several hours before you plan to start cooking.
Updated : 14 July, 2026
Easy
More than 1 hour.
Ingredients
4
Chicken thighs
50 grams
Vegetable oil
1 teaspoon
Paprika
to taste
Ground pepper mix
1 teaspoon
Dry spices
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Before you start cooking, prepare the necessary ingredients. Use chilled chicken thighs that have not been frozen, because during thawing the meat loses its juices and may turn out dry in the finished dish. Peppercorns are convenient to use, grinding them fresh through a mill directly into the dish. This gives the fullest flavor and aroma. As a dried seasoning, I use dried basil. It goes very well with chicken.
Step 2
Before frying, the chicken thighs should be marinated a little so the fibers become softer and the meat more aromatic. For the marinade, take a small bowl and combine the vegetable oil, paprika, ground pepper, salt, and dried spices. Mix so the ingredients combine evenly.
Step 3
Coat each chicken thigh with the prepared marinade so it covers the entire surface evenly. Cover the bowl with the chicken thighs with plastic wrap or a lid and leave it in the kitchen for about 1 hour so the meat marinates a little. If you plan to cook several hours later, it is better to place the bowl in the refrigerator.
Step 4
For frying, take a deep skillet and heat it well. Then place the chicken thighs in it. There is no need to add vegetable oil to the pan, because the chicken already has enough from the marinade.
Step 5
Fry the chicken thighs over high heat for 2 minutes on each side so an appetizing crust forms on the pieces. This helps keep all the juices inside, making the finished dish juicy. After this initial searing, reduce the heat and fry for another 10 minutes on each side over low heat. If you want a crispy crust, cook without a lid. If the crust is not important, you can cover the chicken with a lid and finish cooking that way. The meat will then be softer and more tender.
Step 6
Serve the finished chicken thighs as a main dish on their own or with a side of fresh or stewed vegetables. You can also make any sauce to go with them. Enjoy your meal!
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