Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, crispy pan-fried chicken thighs. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Crispy Pan-fried Chicken Thighs is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Crispy Pan-fried Chicken Thighs is something that I’ve loved my whole life.
For me, that's always pan-fried chicken thighs made in my cast-iron skillet served up with a side salad and roasted potatoes. It's a simple combination, but it's satisfying and easy to customize with different spice blends and fresh herbs. And making pan-fried chicken thighs is really simple.
To begin with this particular recipe, we must prepare a few components. You can cook crispy pan-fried chicken thighs using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Crispy Pan-fried Chicken Thighs:
- Prepare 1 Chicken thigh
- Get 1/3 tsp Salt
- Get 1 Black pepper
- Take 1 tbsp Sake
- Take 1 Yuzu pepper paste
It might sound intimidating to make crispy fried chicken thighs, but you only need a few ingredients and a little confidence in your cast. The chicken turns out perfectly every single time. My kids now ask for the "crispy skin chicken" every time they see me purchasing chicken. After making these pan-fried chicken thighs for a couple years, I decided to play with an oven method for achieving the same crispy chicken thighs.
Steps to make Crispy Pan-fried Chicken Thighs:
- Make cuts to make the meat an even thickness, and pierce the skin all over with the tip of the knife to prevent shrinking.
- Sprinkle salt and pepper all over the skin. Place the chicken skin-side down in a frying pan without oil.
- If you leave the meat to fry like this, it'll curl up, so lay a flat plate on top of the meat, and place a weight on top while frying it.
- If you don't have an appropriate weight, you can use a small saucepan filled with about 500 ml of water. Fry the chicken this way for about 20 minutes on very low heat.
- Once you've cooked it for 20 minutes, oils and juices will come out of the meat, so soak up the liquids completely with a paper towel and fry over medium heat for another minute.
- Once the skin has turned golden brown, flip the chicken thigh to cook the meat side. At this time, pour the sake in the pan around the chicken, and fry at medium-low heat for 5 to 6 minutes.
- Once the chicken has cooked through (it is ready if you press it and it springs back), remove it to a tray, and once it has cooled a bit, cut it into easy-to-eat pieces and lay out on a plate.
- Since this has been seasoned only with salt and pepper, you could dip with a little yuzu pepper paste.
Layout chicken thighs and trim off any extra skin. Cover the skin of the chicken with the desired amount of kosher salt and black pepper. Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Season chicken with salt and pepper. Better for you than classic fried chicken but still with delicious crispy skin and moist, tender meat that your family will love and that pairs perfectly almost any side!
So that’s going to wrap it up for this special food crispy pan-fried chicken thighs recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
