Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, crispy pan-fried chicken thighs. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Crispy Pan-fried Chicken Thighs is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Crispy Pan-fried Chicken Thighs is something that I’ve loved my whole life. They are fine and they look wonderful.
For me, that's always pan-fried chicken thighs made in my cast-iron skillet served up with a side salad and roasted potatoes. It's a simple combination, but it's satisfying and easy to customize with different spice blends and fresh herbs. And making pan-fried chicken thighs is really simple.
To begin with this recipe, we must prepare a few ingredients. You can cook crispy pan-fried chicken thighs using 5 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Crispy Pan-fried Chicken Thighs:
- Get 1 Chicken thigh
- Take 1/3 tsp Salt
- Prepare 1 Black pepper
- Make ready 1 tbsp Sake
- Get 1 Yuzu pepper paste
It might sound intimidating to make crispy fried chicken thighs, but you only need a few ingredients and a little confidence in your cast. Add the chicken thighs, skin side down and cook for about two minutes. Layout chicken thighs and trim off any extra skin. Cover the skin of the chicken with the desired amount of kosher salt and black pepper.
Instructions to make Crispy Pan-fried Chicken Thighs:
- Make cuts to make the meat an even thickness, and pierce the skin all over with the tip of the knife to prevent shrinking.
- Sprinkle salt and pepper all over the skin. Place the chicken skin-side down in a frying pan without oil.
- If you leave the meat to fry like this, it'll curl up, so lay a flat plate on top of the meat, and place a weight on top while frying it.
- If you don't have an appropriate weight, you can use a small saucepan filled with about 500 ml of water. Fry the chicken this way for about 20 minutes on very low heat.
- Once you've cooked it for 20 minutes, oils and juices will come out of the meat, so soak up the liquids completely with a paper towel and fry over medium heat for another minute.
- Once the skin has turned golden brown, flip the chicken thigh to cook the meat side. At this time, pour the sake in the pan around the chicken, and fry at medium-low heat for 5 to 6 minutes.
- Once the chicken has cooked through (it is ready if you press it and it springs back), remove it to a tray, and once it has cooled a bit, cut it into easy-to-eat pieces and lay out on a plate.
- Since this has been seasoned only with salt and pepper, you could dip with a little yuzu pepper paste.
The chicken turns out perfectly every single time. My kids now ask for the "crispy skin chicken" every time they see me purchasing chicken. After making these pan-fried chicken thighs for a couple years, I decided to play with an oven method for achieving the same crispy chicken thighs. Fried Chicken is a classic picnic staple or Sunday dinner favorite. When I make fried chicken thighs for dinner, I make it a hearty meal served with Make Ahead Mashed Potatoes, Garlic Green Beans and Homemade Biscuits.
So that’s going to wrap this up with this exceptional food crispy pan-fried chicken thighs recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
