Crispy Pan-Fried Chicken Thighs








Crispy Pan-Fried Chicken Thighs
Pan-Fried Chicken Thighs Recipe: Ingredients for 4 People
- 4 Free-Range Chicken Thighs
- Butter or cooking oil if using chicken isn't greasy enough (a good olive oil works perfectly)
- And of course, in terms of utensils:a high-quality stainless steel pan like the good Atma pan.
The steps for the pan-fried chicken thigh recipe:
If you're removing the thighs yourself from a whole chicken, here are the first steps. Otherwise, you can skip directly to the next part of the recipe: cooking.
Preparing the chicken thighs:
- Cut the skin between the carcass and the thigh to reveal the muscle. Dislocate the femur.
- Turn the chicken over to remove the thigh fillet with your finger or a paring knife.
- Turn the chicken over again and cut the flesh along the bone to create the thigh.
- Repeat on the other side.
Cooking the chicken thighs in the stainless steel skillet:
- Generously salt the flesh side.
- Place the chicken thighs, skin-side down, in a cold frying pan. Start cooking over medium heat. You can add a little butter if your chicken thighs aren't fatty enough.
- Tip: As soon as you hear the chicken thighs sizzling in the pan, place a smaller frying pan on top. This prevents the skin from shrinking, which will make it perfectly crispy!
- Continue cooking for about 15 minutes.
And it's ready! Enjoy!
You can serve them withgribiche sauce, it's amazing!
Serving suggestions: rice pilaf, mashed potatoes, green salad, tomatoes, or even classic sautéed potatoes.
To go further and understand why stainless steel cooking is tastier, we recommend this article on theThe benefits of cooking with stainless steel.
Our tips for making your chicken thighs crispy: Create an absolutely unforgettable poultry sauce
Ingredients for 4 servings
- Approximately 200 grams of button mushrooms
- Three generous tablespoons of Sour cream
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 1 large onion
- A handful
- Salt and pepper, to taste
- Optional: a handful of curly parsley
Heat the same pan you used to cook the chicken thighs (to collect the cooking juices!), or use a smallstainless-steel saucepan.
- Thinly slice the onion and sauté them in olive oil
- Add your sliced mushrooms and chopped garlic cloves
- Cook for about 3 minutes, until the mushrooms have released some of their moisture
- Add the crème fraîche and mix well
- Reduce the heat and cover with the lid of your saucepan
- Simmer for about 5 to 10 minutes, stirring regularly
- Adjust the seasoning to taste (salt and pepper) then add a handful of parsley, previously washed and chopped.
Serve with your meat on top of your sides (pasta, rice, or other carbohydrates). A homemade sauce, so let us know how it goes!
Prepare a marinade for your crispy chicken thighs:
Want ultra-flavorful meat? Here's our secret recipe for a foolproof marinade! A few hours before cooking, place your meat in a freezer bag with the following ingredients:
- 2 tablespoons of olive oil
- 1 clove of garlic, minced
- A good teaspoon of paprika
- Salt and pepper, to taste
- Chopped fresh herbs of your choice (parsley, cilantro, chives, basil...)
- A teaspoon of tomato paste.
Seal the bag and mix well for 1 to 2 minutes. Let the marinade sit in a cool place for a few hours before cooking.
Chef's tips: replace the salt with a little crumbled chicken stock cube and sprinkle with smoked chili pepper. A marvel!
How do you know when chicken thighs are cooked?
Cooking animal proteins like chicken thighs is always a matter of question: how do you know when a piece is cooked properly, cooked enough, but not too much? It's super simple to find out: pierce your chicken with a knife and observe the cooking juices that escape. If it's white or transparent, your chicken is cooked through!
Chef's tip: this solution also works well for oven cooking!
What are some tips for reheating a chicken thigh?
Place each portion, well spaced apart, on a baking sheet brushed with olive oil. Cover with aluminum foil and bake at 200 degrees for about ten minutes.
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By Romain De Bona