Ingredients
Equipment
Method
- Pat the chicken thighs completely dry with paper towels. This is the most important step for ensuring crispy skin.
- In a shallow dish, whisk together the flour, salt, black pepper, smoked paprika, garlic powder, and onion powder until well combined.
- Press each piece of chicken firmly into the flour mixture, ensuring it's coated on all sides. Shake off any excess flour and place the chicken on a wire rack.
- Pour oil into a large cast-iron or heavy-bottomed skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C).
- Carefully place the chicken in the hot oil, skin-side down, ensuring not to overcrowd the pan. Fry for 6-8 minutes, undisturbed, until the skin is deep golden brown and crisp.
- Using tongs, flip the chicken pieces. Continue to fry for another 6-8 minutes on the second side, until the chicken is cooked through and the internal temperature registers 165°F (74°C) on a meat thermometer.
- Transfer the cooked chicken to a clean wire rack to rest for at least 5 minutes before serving. This keeps the crust crispy and the meat juicy.
Nutrition
Notes
Do Not Overcrowd: Cooking in batches may be necessary depending on the size of your skillet. Overcrowding will lower the oil's temperature and result in soggy chicken.
Resting is Key: Don't skip the resting step! It allows the juices in the meat to redistribute, ensuring a juicy bite every time.
Resting is Key: Don't skip the resting step! It allows the juices in the meat to redistribute, ensuring a juicy bite every time.