With just a little oil and some time, you can make chicken thighs that are juicy, tender, and have golden-crisp skin.
The hardest part of this recipe is waiting while they slowly cook on the stove-top. You want the skin to be golden-brown with all the fat rendered before you turn them over. This chicken is completely worth the wait!.
It takes some skill to fry chicken thighs until they are golden and crisp, but the results are so worth it. With just a little oil and time, you can make the moistest, tenderest, and tastiest chicken thighs ever.
As someone who loves good home cooking, I’ve fried up my share of chicken over the years. Through trial and error, I’ve learned exactly what it takes to end up with ideal pan-fried chicken thighs every time.
In this guide, I’ll walk you through everything you need to know to fry chicken thighs like a pro, including:
- How long to fry chicken thighs skin-side down
- How long to cook chicken thighs second side
- How to know when chicken thighs are done
- Tips for the best pan-fried chicken thighs
- Common mistakes and how to avoid them
- Best oils for frying chicken thighs
- Optional seasonings and flavor ideas
Plus I’ll share my favorite technique for getting picture-perfect crispy chicken thigh skins.
So let’s get cooking! Here’s exactly how long chicken thighs take to fry to juicy, crispy perfection
How Long to Fry Chicken Thighs Skin-Side Down
Searing the skin side of the chicken thighs is the first and most important step in pan-frying them. This renders the fat and makes the skin very crispy.
I suggest cooking the chicken thighs skin-side down over medium heat for 20 to 30 minutes for the best results. Yes, it takes that long!.
Don’t rush it. You want the fat to fully render and the skin to become deep golden brown. When the skin is sticking to the pan at first, that means it needs more time. Be patient for maximum crispness.
Heavy skillets made of steel or iron are my favorite. Nonstick works too, but isn’t necessary.
A few tips for skin-side down frying success:
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Pat the chicken thighs dry before seasoning and adding to the hot pan. Drier skin browns quicker.
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Use a splatter screen to minimize stovetop mess.
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Put a small bowl with 1 cup vinegar next to the stove to neutralize cooking smells.
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Watch the heat. If the pan gets too hot, the skin may burn before the inside is cooked. Reduce the heat as needed.
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Resist flipping the chicken too soon! That skin needs plenty of time to crisp up.
How Long to Cook Chicken Thighs Second Side
Once the skin side is deeply golden brown and crispy, flip the chicken thighs over. Now cook the second side for around 15-20 minutes, until fully cooked.
The best way to test for doneness is by poking the thickest part of a thigh down near the bone. When the juices run clear, with no pink, it’s ready. The meat should feel firm when pressed.
If the thighs finish cooking before the skin gets crispy enough, you can transfer them to a baking sheet and broil for 2-3 minutes to intensify the crispness.
Keep a close eye on them when broiling to avoid burning.
How to Know When Chicken Thighs Are Done
Chicken thighs are done frying when:
- The skin is evenly golden brown and very crispy
- The meat near the bone is no longer pink when poked with a fork
- The juices run clear
- The meat feels firm when pressed
- A meat thermometer inserted near the bone reads 165°F
The total frying time will depend on the size of the thighs, but expect it to take 35-50 minutes to achieve ideal doneness. Large, meaty thighs will be on the longer end of that range.
And remember, thoroughly cooking chicken to a safe internal temperature is a must for food safety. Undercooked chicken poses risks of bacteria like salmonella.
Tips for the Best Pan-Fried Chicken Thighs
To take your chicken thighs from great to amazing, keep these top tips in mind:
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Dry the chicken well before seasoning for ultra crispy skin.
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Use a generous amount of salt and pepper or other spices like garlic powder and paprika.
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Choose skin-on, bone-in thighs for maximum flavor and juiciness.
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Use heavy, thick skillets like cast iron or stainless steel. Light pans won’t brown as well.
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Don’t crowd the pan. Cook just enough thighs to fit in a single layer.
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Let the pan preheat well before adding the chicken so the thighs sear versus steam.
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Fry over medium or medium low heat for even browning. High heat risks burning.
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Resist the urge to move the thighs as they cook. Let them brown undisturbed.
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Use a meat thermometer for doneness. Avoid under or overcooking.
With these tips in mind, you’ll be a chicken thigh frying expert in no time!
Common Mistakes and How to Avoid Them
Fried chicken thighs may look simple, but there are a few pitfalls to avoid on the path to perfection:
Under-browned skin – Letting the skin fry longer on the first side is key. 20-30 minutes renders the fat fully and crisps the skin. Don’t rush it!
Uneven browning – Flipping the thighs too much while cooking can lead to blotchy, light areas. Let them cook undisturbed on each side.
Soggy skin – Make sure thighs are patted very dry before frying. Extra moisture leads to less crispy results.
Burned exterior – Use medium or medium low heat to gently fry. High heat risks burning before the inside cooks through.
Undercooked inside – Check for doneness by cutting into a thigh to ensure no pink near the bone. Cook the second side sufficiently.
Overcooked inside – Be careful not to over-fry to the point the meat dries out. Use a meat thermometer as a guide.
With good technique and the right timing, you can avoid all of these issues!
Best Oils for Frying Chicken Thighs
I prefer using these healthy oil options for frying chicken thighs:
- Olive oil – Adds delicious flavor
- Avocado oil – Has a very high smoke point
- Coconut oil – Provides subtle sweetness
- Grapeseed oil – Another neutral, high-heat oil
Olive and coconut oil are my personal favorites. Always opt for unrefined, cold-pressed oils.
About 1-2 tablespoons of oil is all you need for 4-6 chicken thighs. Too little, and the pan may dry out. Too much creates excessive splattering.
Optional Seasonings and Flavor Ideas
Beyond just salt and pepper, spices and herbs can really make fried chicken thighs pop.
Some of my favorites include:
- Lemon pepper – Bright, zesty flavor
- Garlic powder – Provides a punch of garlic
- Smoked paprika – Adds sweet smokiness
- Italian seasoning – For an Italian flair
- Cajun seasoning – Brings on the heat
- Thyme – Earthy herb flavor
- Rosemary – Intense woodsy notes
Don’t be afraid to get creative with spices, herbs, citrus zest, etc. Fried chicken thighs can handle bold flavors!
My Favorite Crispy Chicken Thigh Technique
Over the years, I’ve fried up pile after pile of chicken thighs. When I nail it just right, the skin gets beautifully bronzed and shatteringly crispy.
Here’s a quick summary of my technique:
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Pat chicken dry and use a liberal amount of salt and pepper
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Slow fry skin-side down in olive oil for 20-30 minutes over medium heat
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Flip and fry second side for 15-20 minutes until fully cooked
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Check for doneness with a meat thermometer (165°F)
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Let chicken rest before serving for juiciest meat
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Serve with fresh veggie sides and enjoy the crispiest chicken ever!
Frying chicken thighs does take some patience. But trust me, it’s so worth it. Once you master the method, you’ll have juicy, crispy chicken again and again.
How Long To Fry Chicken Thighs
- A large stainless steel or cast-iron skillet should have a tablespoon of oil added to it. (A nonstick skillet will also work, but it’s not necessary.) ).
- Spread a lot of spices on the chicken thighs’ skin side, and then put them in the hot pan with the skin side down. Sprinkle the other side of the thighs with the spices, and then cook them for 20 to 25 minutes without moving them.
- Keep cooking the chicken until the fat has rendered and the skin is crisp and deep golden brown. This could take up to 30 minutes. It’s probably not done on that side if the skin is sticking to the pan. If the skin starts to burn before it turns a uniform golden brown, turn down the heat as needed.
- For another 20 minutes, flip the thighs over and keep cooking. If the meat next to the bone is fully cooked, the chicken is done.
* Please note that a splatter-screen for your skillet will help cut down on the mess on the stovetop and a small bowl with a cup of vinegar set next to the stove will greatly reduce the lingering aroma of this recipe through the rest of the night.
When I finally learned how to cook chicken on the stove, I was in heaven. Crispy chicken thighs really are possible without deep frying or standing over the stove the whole time.
With a few tips in hand, you’re going to be making some amazing chicken in no time. First, you’ll want to start with a heavy skillet.
A splatter-screen for cooking will help cut down on the mess on the stovetop.
A small bowl with a cup of vinegar set next to the stove will greatly reduce the lingering aroma of this recipe through the rest of the night.
Pan Fried Chicken Thighs
These pan-fried chicken thighs have become a staple in my house over the past few years. For the first few months, I made this chicken at least once a week. Now, I make it at least once a month. The chicken turns out perfectly every single time.
My kids now ask for the “crispy skin chicken” every time they see me purchasing chicken. This pan-cooked chicken has been a kid and adult favorite for over ten years now.
Short answer? YES! I’ve been asked so many times, I finally made a note in the recipe card. I used to use refined (unscented) coconut oil to pan-fry chicken because it had a slightly higher smoking point, but I’ve been using olive oil for years now without any issues at all.
You’re not cooking at a high temp and you aren’t deep frying the chicken either. This is a shallow pan fry method that requires just a tablespoon of oil. You’ll be just fine with olive oil in this case.
After cooking chicken this way for a couple of years, I decided to play with an oven method for achieving the same crispy chicken thighs. I’m thrilled to tell you that this Oven Baked Crispy Chicken is pretty amazing too.
My first choice for crispy chicken thighs is the pan-fried method, but a very close second (and perfect for the busiest of days) is the crispy chicken made in the oven. I’m so happy to have two great methods now for cooking perfectly crispy chicken.
These Instant Pot Sweet Potatoes are next on my list to try with this chicken. What’s not to love about a piping hot silky smooth sweet potato that practically cooks itself?
Cast Iron Fried Chicken Thighs | CRISPY ON THE OUTSIDE, JUICY ON THE INSIDE
FAQ
How long does it take to fry a thigh chicken?
A chicken thigh is basically a large chicken wing and should be treated about the same. The best method for frying is two step- 20-30 minutes at low temperature (oil at about 300-325 F) to cook the meat and render much of the skin fat. Then a quick second fry at 400-450 F to brown and crisp the skin.
Is 10 minutes enough to fry chicken?
Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
How long should I cook chicken thighs in pan fry?
Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 to 6 minutes or until you can easily flip over the chicken. Jan 30, 2023.
How long does it take for chicken thighs to get done?
The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.