Juicy, tender pan-fried chicken thighs with a golden-crisp skin and a hint of Asian flavour. This recipe is flexible and can be adjusted to your taste.
Author: Chef's Opinion
Bone-In Chicken Thighs
Season Bone-In Chicken Thighs (2 lb) with Sriracha (to taste), Granulated Garlic (to taste), Dried Oregano (to taste), Soy Sauce (to taste) and Kosher Salt (to taste) for at least 6 hours, better yet overnight.
Let the chicken come to room temperature before cooking. Once ready to cook, pat the chicken dry.
Heat Peanut Oil (as needed) in a skillet over medium-high heat until very hot. Place the chicken skin-side down until golden and crisp about 12 minutes, depending on the size of the thighs. Flip and cook the other side.
Remove from pan and transfer to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165 degrees F (73 degrees C).
Nutrition Per Serving
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