Pan-Fried Chicken Thighs Get Incredibly Crispy Skin Without The Deep Fryer

If you're craving fried chicken but can't be bothered to deep-fry on a weeknight, pan-fried chicken thighs will cure that itch. In this recipe, we use an ingenious method to deliver super-crispy chicken thighs without the hassle of a big, hot pot of boiling oil.

We start by placing skin-on chicken thighs in a cold cast-iron skillet, skin side down. Then, we cook them slowly, without flipping, to let the gentle heat render out the fat from the skin. When you do finally flip the chicken thighs, you’ll be rewarded with a delicious surprise—perfectly golden-brown chicken skin that’s every bit as crispy as any colonel's bucket, but without any of the fuss.

Learn how to make pan-fried chicken thighs. This recipe is so simple and made with very few ingredients, yet it’s packed with flavor. Dijon, butter, and white wine pull double duty in creating both a velvety sauce and tempering the schmaltzy flavor with a bit of acidity.

Ingredients for Pan-Fried Chicken Thighs

This recipe for pan-fried chicken thighs is one of those you'll turn to time and time again, whether you make the sauce or not. But even with the sauce, it only requires six ingredients (plus salt and pepper):

• Bone-in, skin-on chicken thighs: For the best results, aim to get chicken thighs that are all nearly identical in size. While we love boneless chicken thighs, this is an instance where you want the bone so the meat doesn't overcook while it's in the hot pan.
• Kosher salt and black pepper: For seasoning.
• White wine: We suggest Chardonnay, but you could use any white wine for cooking.
• Chicken stock: This adds body to the sauce and lends a bit of flavor in stead of using water.
• Thyme sprigs: The subtly floral and earthy notes of thyme work well with the sharpness of the Dijon mustard and the richness of the chicken fat that's rendered from the skin. Sprigs are cooked in the sauce and a few leaves are used for garnish.
• Dijon mustard: The flavor of Dijon balances perfectly the other ingredients. You could use a whole-grain mustard if you like stronger flavors.
• Unsalted butter: Added to the sauce at the very end to make it rich and velvety.

How To Cook Pan-Fried Chicken Thighs

Memorize this technique, and you'll be able to make incredible pan-fried chicken thighs any night of the week, for dinner or special occasions. Here's a brief outline of the process; the full recipe is further below.

• Step 1. Season the chicken: It's important you pat the chicken thighs dry with paper towels so that the skin won't turn soggy during cooking. Before going into the pan, season the chicken evenly with salt and pepper.
• Step 2. Start cooking the chicken: Grab a large cast-iron skillet from your collection—and do not start heating it up right away. Instead, place the chicken thighs, skin sides down, in the skillet. Then, place the skillet on the stove, and cook the chicken over a medium-low heat. The skin will turn deeply golden brown and crispy. Instead of turn the chicken, turn the pan 90 degrees every 10 minutes for even heating. Don't try to pull the chicken off the skillet if there's resistance. When it's done, it will easily release.
• Step 3. Finish cooking: When the skin is golden brown, carefully flip the thighs, and continue to cook until an instant-read thermometer inserted in thickest portion of thighs registers at least 165°F. When they reach that point, remove the chicken thighs and place them on a large plate while you make the sauce.
• Step 4. Reserve drippings: Pour any chicken drippings into a heat-proof bowl or jar, and do not wipe the skillet clean. You'll want some of that flavor to build the sauce.
• Step 5. Make sauce: Add wine to the warm skillet, and increase the heat to medium-high. Stir with a spoon, and scrape up any browned bits from the bottom of the skillet. Cook until the wine has reduced to about 1/4 cup. Then, add chicken stock, thyme sprigs, and mustard. Stir constantly, until the mustard has dissolved and the sauce has started to thicken.
• Step 6. Finish sauce: Remove the skillet from the heat, and add the butter. Stir until butter has melted and sauce is glossy. Spoon the sauce evenly over chicken thighs. To finish, garnish each chicken thigh with thyme leaves before serving.
  

How Long To Pan Fry Chicken Thighs

If you're starting in a cold pan over medium-low heat, chicken thighs can take 25 to 30 minutes to brown. You'll need another 5 to 10 to reach 165°F, the recommended internal temperature.

Chicken thighs can reach higher temps internally than white meat, so there’s less of a rush to remove them before 165°F. It may seems like a long time to cook on the skin side, but over such a low heat, it really takes time to render and create that incredibly crispy skin.

Can You Cook Chicken in a Cold Pan?

Yes, cooking skin-on chicken, skin-side down, over moderately low heat allows the skin to slowly render, making for extra-crispy skin.

How To Store Pan-Fried Chicken Thighs

Store leftover chicken thighs in an airtight container for up to tw days in the refrigerator. The sauce will further thicken when refrigerated, and it likely won’t reheat well. If you're planning to store sauce, place it in a small bowl, separate from the chicken, and cover with plastic wrap. Gently reheat on a low power in the microwave.

Reheat chicken in the oven until warmed through. You can also reheat in an air fryer and get back some of that crispy skin.

Our Tips for the Best Pan-Fried Chicken Thighs

This is a fairly foolproof technique for pan-fried chicken thighs, but we still have a few tips that could help make you more successful:

• Don't move the chicken: Resist the urge to lift the chicken while it's cooking. When it's ready, it'll release cleanly from the pan, but if you pull too soon, you could rip the skin.
• Add butter off heat: Removing the sauce from the heat before adding the butter allows the butter to emulsify the sauce without risking it separating and turning oily.
• Dry if needed: If using dried thyme, use about 1/4 teaspoon and add with the broth and mustard.
• Add richness: For an extra creamy sauce, add a small splash of heavy cream when adding the butter.

What To Serve With Pan-Fried Chicken Thighs

Serve pan-fried chicken thighs with roasted potatoes and a lightly dressed salad. Other sides that would be great with this dish include roasted asparagus, squash casserole, or loaded smashed potatoes.