Perfect Cast-Iron Skillet Chicken Thighs
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
- 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
Nutritional ContentOne serving contains: Calories (Kcal) 365.8 %Calories From Fat 60.1 Fat (g) 24.5 Saturated Fat (g) 6.1 Cholesterol (mg) 126.1 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Net Carbs (g) 0 Protein (g) 34.0 Sodium (mg) 113.9
How to Quarter a ChickenReviews SectionAfter seeing the variation of reviews and opinions I had to try this. Oh My Goodness!! They were to die for delicious. I was a little unnerved by the heat selections, so I kept a very close eye on them and I did use the spatter shield. My pan is very well seasoned. Nothing stuck, nothing burned, and surprisingly my smoke alarms did NOT go off. This was such an easy way to make delicious chicken!I was hesitant because of the other reviews but went ahead and tried it because it's from bon appetit. Followed the directions exactly and the chicken was perfect!!! Will definitely make this again!!This would be a 5-star recipe, if not for the first sentence. As others noted, 475 is just way too hot. The recipe as a whole runs a little hot, in my experience. When it comes to the initial sear and rendering stage, for example, I err on the medium side of medium-high, and even then I usually get golden-brown at around the eight-minute mark. Otherwise, this recipe is a minimalist masterpiece and it's become a mainstay in my rotation both before and during quarantine. Bonus points: it's a great way to harvest schmaltz.AnonymousBushwick07/02/20Have made this multiple times and it has always been [email protected] go back to school. Learn how to read something in its entirety and maybe also learn to not put every single thought you have on the internet. Especially when you’re outraged about something and it turns out you just didn’t follow directions.justluuitWilliamsburg Brooklyn New York06/16/20What the actual f***Are y’all using an easy bake oven and stove or? 12 mins??? On medium high???? On one side?????Mmyummy21New jersey06/09/20This is the 3rd time I made this and every time it’s amazing. I follow the directions exactly, except sometimes I change up the seasoning. This is one of my new favorite recipes!Rachelb_in_nomiMinneapolis05/24/20Like a lot of reviews here, all 475 degrees did for me what set off my smoke detectors. However, if I follow the same directions but at 375, they come out great! I've made them a few times - once at 475 with the smoke detectors blaring, and the other times at 375 in peace. Good recipe, I think the numbers are a little off, though.MGB1028Boston, MA05/05/20It is a good and simple recipe that allows for little room for error since you only need to crisp the chicken in the pan while doing most of the cooking in the oven. However, these times are way off. Cooking a piece of chicken on high for 12 minutes on one side is insane. The technique is fine, but you will definitely need to adjust the times, and not just by a little.Perfection when followed exactly, every time. My family adores these thighs. For those having issues with time & temp I would guess you’re not using a true cast iron.Pawla MamaDenver, CO04/22/20This is a great recipe to have on hand but I agree that a few adjustments need to be made. The period on the stove after searing should be on medium heat, not medium-high. I also spooned out most of the oil/fat before moving to the oven and that significantly cut back on the amount of smoking (still a little but not enough to set off the alarm). Next time I might reserve the oil/fat to make a sauce, as another reviewer did. Lastly, everyone's oven is different, but I did mine on 450 and it came out great. I also added red pepper flakes (only on the underside, not the skin side) which was delicious, so I'm looking forward to trying this out with different seasoning combos (though I'm sure just salt and pepper is delicious). I also used a dutch oven instead of a skillet which helped with splatter.lindsaysrNorth Carolina04/19/20Perfect. Made a little pan sauce to serve over the smashed potatoes with the juice left in the skillet (little flour, make a roux, add some chicken broth, maybe a little water if necessary)... Full disclosure... There was a smoke detector test involved. But delicious.CraigHRochester, NY03/29/20Absolutely my favorite way to prepare thighs! So simple and they come out just dripping juice under that crispy skin. I’d recommend setting a splatter screen over the pan, especially in the oven, the rendered fat kinda splatters a lot. Try it with different seasonings too, Bell’s Poultry is great, smoked salt is a nice twist but plain salt&pepper is just perfect as well... Be careful to not heat the pan too high and burn the skin in the first two minutes then turn it down to maintain just a nice sizzle and keep moving them around occasionally. I just love this method.justhorn1Washington DC03/28/20set your oven to 475 ONLY if you enjoy smoking out the house and setting off smoke detectors, or potentially setting the oil on fire and burning your house down..... -0/10, what was this author thinking?I almost burned my chicken had I not used common cooking sense.This recipe is great. Did not burn my chicken. Will continue to use this recipe. Quick and easy :)Willstu04Los Angeles01/06/20Idk what the people saying it burned were talking about, I followed this recipe to the exact specifications and it came out perfect and delicious and the skin was so crispy and incredible!MacKayCooksNew York12/11/19This recipe makes simple, delicious chicken! It is a bit labor intensive, and the hot oil can make a mess but it is worth it.julia5813Arlington, VA12/09/19I found the searing time for the thighs alarming. After 2 minutes on 7.5 burner the skin was very golden so I flipped the thighs to avoid burning. I also lowered the temp of the oven to 375 and roasted for around 15 minutes. Delicious nonetheless but perhaps the recipe should be tested again to get the temps right.ElkrusePortland, or12/05/19I HATE chicken thighs but got some as part of a freezer package so tried this...and they were AMAZING!! For any doubters, I followed the recipe EXACTLY as to times and temperature and they were perfect. Bacon crisp skin on juicy, tender meat...they neither burned nor dried out. My only advice is to use more salt than you think...I usually go light on salt by personal taste but since that was all it called for I used twice my normal amount and was glad I did! I don’t think I still hate chicken thighs!!waltbkozPittsburgh 10/19/19I love this recipe. As others have stated, the cooking time and temp is a little off but cooks need to use some instincts. I browned the skin side until it was crispy and brown. I didn't check the amount of time, just until I thought they looked good. I also had the oven temp at 375 for about 5-6 minutes. The amount of time depends on the thickness of your thighs. I added some fresh thyme (chopped) to both sides, along with salt and pepper and they were delicious! My husband (who isn't a huge fan of chicken) ate 2!I've made this a few times and it always turns out the BEST chicken thighs. Like, I don't ever need to eat fried chicken again good. At first I did think the cooking time was a bit long, but the skin turns out perfect crispy and the thighs are succulent. I love simple recipes like this that really let the meat shine, especially when you're short on time. Leftovers are also excellent the next day.This is a great simple recipe, but I agree with others that the temp is too high. I followed everything but cooked at 375 instead of 475, and it came out perfect. Some others commented that the photo doesn't match the recipe. Tossing some rosemary and crushed garlic cloves into the pan didn't hurt the flavor one bit. You can practically season with any good dry rub that goes well with your sides, but follow the rest of the directions as is, and it still tastes great. :-)geomcgeoWoodland, UT03/03/19We've made it twice. Super easy, quick, and delicious. Will definitely make it again. I had no problems with splattering.kelliq81Jonesboro, AR01/11/19So utterly delicious. Crispy as anything...I degreased the pan between stove and oven, as some suggested, and had no problems with spattering. Added a sprinkling of zahtar in addition to salt and pepper. Divine.KirileiBrooklyn, NY01/09/19
Perfect Crispy Skillet Chicken Thighs
Sharing content is one of the best ways to support this blog!
These Perfect Crispy Skillet Chicken Thighs have revolutionized weeknight dinners for me!
Chicken thighs in a cast iron skillet end up with wonderfully crispy skin and get on the table quickly.
Pair it with a sauce and some veggies, and your meal is ready to go! Paleo, gluten free, keto, and low carb.
- 1 stick butter, softened
- 1 large shallot, minced
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, crushed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons red wine
- 1 tablespoon white sugar
- 6 bone-in, skin-on chicken thighs, excess fat trimmed
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 2 cups chicken stock
Preheat the oven to 425 degrees F (220 degrees C).
Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar mix well.
Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
So simple and easy to make - the only downside was cleaning the grease that splattered everywhere. Seeing all the grease splatter made me too scared to put the same iron skillet in the oven b/c I absolutely did not want grease splatter inside the oven so I just transferred to another pan for the oven. When the skillet is on the stove, Iɽ definitely use a splatter screen. Also Iɽ use less oil in the pan.
Made this dish today worked out very well. Main notes. I used grapeseed oil instead of vegetable oil and heated the cast iron pan on medium high instead of high. I then rendered the fat on medium heat and rotated the pan and the chicken every 2 minutes. I only did 4 thighs instead of six. I have an electric oven so I don't know it that made a difference, but my oven tends to set off the smoke alarm but didn't with this recipe. The chicken ended up with a great crispy skin but still juicy.
Love this recipe! I use a bacon splatter screen both when the chicken is frying and when it's in the oven. Definitely cuts down on the mess.
Couple of tricks: Safflower oil - higher smoke point. And not a tablespoon, just take a paper towel and spread a sheen of oil on the pan. While the fat was rendering, I spooned off a few tablespoons before putting it into a 450 degree oven. Not 475. I also crowded in 8 chicken thighs (less room for spattering) but cooked for a few minutes longer to accommodate more, tightly packed food. Lastly about 8 minutes in to oven roasting, I spread thinly sliced lemons over the top of the chicken. So a little splattering (no more than making a pan of bacon) but no smoke alarms, no smokey oven. This was delicious.
The first time I made this one of my guests exclaimed, "Oh my god I didn't know chicken could taste this good!" Crispiest skin but oh so juicy underneath and remarkable flavour, especially considering the simplicity. I do have to clean my oven after, but it's worth it.
It's a delicious, satisfying, and quick dinner, but yes, it makes a huge mess of my stove top and oven. I only make it now when it's time to run a self-clean cycle in my oven.
The people complaining about this recipe are just plain wrong. This is my go-to chicken recipe and it turns out insanely good crisp, moist chicken every time, without fail. Yes, sometimes there is smoke and/or grease (gasp!) but it is SO worth it. Ignore the naysayers. You will not get similarly delectable chicken skin by tossing it in the oven and baking it. Heaven help us. Just make this and you won’t regret it. With enough time, you will be doing it without the need of timers or constant checking. Make it with a big pan of cornbread and you will have an insanely good southern feast. If it doesn’t turn out for you, try and try again. The fault is yours, not the recipe, but practice makes perfect. Don’t give up!
Just took out the chicken and there's pools of grease in the oven. My house is smokey, my eyes are tearing. The chicken is ruined. Find a recipe elsewhere.
This was horrible. There's a ton of smoke and grease everywhere. I'm actually waiting for the chicken to finish now with my balcony door open so I don't set off the fire alarm. On top of that the skin is completely burned. I have never been so disappointed with a recipe.
There is absolutely no need to fry the chicken skin side down at all. No need to use cast iron really. Just pat thighs dry, drizzle with a small amount of olive oil in a baking dish. Add salt, pepper, smoked paprika, garlic powder, etc and place in a 350-375 oven for about 30 minutes. No need to touch, check on or fuss about. They will be cooked, crispy, juicy and most importantly, not smokey!
Perfect weeknight chicken. I’ve found myself making this several times a month and it’s been a hit every time. I make it exactly as recipe notes and usually add a pan sauce and a side of vegetables.
Absolutely the best chicken I have ever tasted. Followed the recipe exactly, lots of S&P. Juicy and delicious. Read other reviews to manage smoke/splatter.
Great chicken but not worth trashing your house for. We had grease spattered on every wall and it coated the inside of the oven. I was legitimately worried about starting a grease fire. Hopefully in a few days I will get this mess cleaned up.
I should have read the reviews before I started. I hate ridiculous amounts of smoke! So the time for this recipe was way too long for me. I think my skin would have been burned if I had followed the timing, but maybe it was also because I halved the recipe and only did three thighs. The oil was also out of control. Would not need to add oil next time to my pan at all. They were literally sitting in a puddle of oil by the time they transferred to the oven. Did not want smoke, so turned down the heat after reading the reviews. I like crispy chicken, but this is too much!
This is by far my husband's favorite way to eat chicken. Issue, as mentioned by others, is the smoke permeates the entire floor the kitchen is on and the fire detectors go blasting. We open multiple windows in every room (unpleasant in cold or very hot weather) and the smell gets into every room. That being said, fantastic flavor, texture, the crispiness is not to be beaten. He keeps asking me to make it again. I told him only if he disarms the smoke detector and opens every single window and then keeps all the interior doors shut for 2 days.
Ever since I saw this recipe several years ago I have been cooking chicken thighs like this. The skin is crispy and the meat is juicy. I have made this recipe dozens of times. My wife, who previously did not really like chicken thighs, now loves them. It is easily my favorite chicken recipe.
This turned out by FAR the best chicken thighs I have ever made. I wanted to avoid the flabbiness I get when baking them, and this did that plus generated amazing skin. Like most Epicurious recipes, it has some very specific high maintenance directions. Follow them! I did mist the pan with spray oil out of fear of sticking, not sure whether I will again. Use that 12" pan and squeeze the thighs in there- less excess room means no burning and less spatter. Use a timer. Rotate those thighs around the pan while it's on the stovetop. You will be rewarded with delicious chicken.
So easy and perfectly crisp skin while staying juicy on the inside. My husband said heɽ put it up against this local place with great fried chicken (not sure Iɽ go that far).
The internet tells me the smoke point of chicken fat is 375 degrees, therefore cooking the thighs in an oven set to 475 degrees is pretty much a surefire way to get your smoke detectors involved. Could 475 in the recipe be a typo? Next time I'm trying 375 or lower to see if that cuts down on the drama.
Crispest skin! So tasty and so easy. Go to recipe for family or company
Ok just tried it with no oil. How do you keep it from sticking to pan. I lost the skin on a couple of them.
Fabulous but really messy! I should've covered my pan. Although, they were fabulous! I adjusted the times since I didn't want them charred. I will make them again. It would be fun to adjust the spices too. They turned out perfect!
One more thing (to my previous comment which should follow this): I cook these on my induction stove where I have a choice of setting the digital temperature. I do the initial 2-minute sear on 350 or 375 (can't remember). My stove declares 375 to be the average Medium High heat. Then, the 12-minute stovetop cook is at 275, which on my stove is called Medium. If using gas, dial it way down after the sear, you don't need to scorch them. That's when I drink a beer and watch TV. My little convection oven doesn't go above 450 for the Convection choice, so that's what I use, not 475. This recipe is so foolproof, you're not going to believe it. God Almighty, these are delicious.
Foolproof stupendous chicken thighs. SUGGESTIONS FOR COOKING. (I've made these so often now, I feel like an expert.) • Use a digital timer. 2 min/12 min/13 min/5 min. Don't wing it. Whoever created this recipe knew what he or she was doing. • Use the smallest cast iron pan you've got for the number of thighs you're cooking. The more that the thighs are packed tightly into the pan, the less spatter and smoke on the stovetop. • I don't even use oil now. No need. The chicken fat is sufficient because I preheat the pan for about 5 minutes before I put the thighs in for the initial 2 min sear. (I don't cut off the extra skin on the thigh. I use it for ⟺t'.)
This is the ultimate recipe for bone-in, skin on chicken thighs. The skin gets SO CRISPY! I've collected several sauce recipes for chicken, so I just cook up the thighs and top with or serve the sauce on the side. Wish I could get breasts this crispy without drying out the meat. But now that hubby will eat thighs (thanks to this recipe) that's not such a problem anymore.
How to Make Classic Southern Fried Chicken
Perfect fried chicken has to live up to some pretty high expectations. You want it to be shatteringly crisp on the outside, tender and juicy on the inside, and with a flavor that creates sensory memories for a lifetime. Is that too much to ask for? Not any more. Nicole McLaughlin, aka NicoleMcmom, is here to share her own recipe for Southern-style fried chicken that starts with a buttermilk bath and ends with the perfect bite (and the perfect sip to go with). Watch the video up top and scroll down to get Nicole&aposs own recipe and all her step-by-step tips so you can make perfect fried chicken at home. Bye bye, bucket!
- 4 pounds bone-in chicken drumsticks and thighs, with skin
- 4 cups buttermilk
- 2 tablespoons hot pepper sauce (such as Crystal ®)
- 1 tablespoon kosher salt
- 3 teaspoons ground black pepper, divided
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground paprika
- ½ teaspoon cayenne pepper
- 1 quart vegetable oil for frying, or as needed
- Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
- Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl whisk until well combined.
- Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
- Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
- Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
- Serve immediately.
Nicole's Top Tips
- Nicole likes to use chicken drumsticks and thighs for this recipe because small to medium pieces cook more evenly and dark meat is less likely to dry out when you cook it. If you&aposd like to use chicken breasts instead, cut them in half first.
- Don&apost skip the buttermilk bath or try to shortcut it. The acid in buttermilk helps tenderize the chicken, so let it soak for several hours or overnight.
- After the chicken marinates, let it sit at room temperature for about an hour so the inside of the chicken isn&apost super cold when you fry it. This helps the inside cook more evenly.
- Instead of dipping the chicken in the seasoned flour mixture one piece at a time, you can shake it all together in a large paper bag or zip-top bag. Be sure to let the excess buttermilk marinade drip off first before you add it to the bag.
- Set the chicken pieces on a rack and let them rest for about 20 minutes while you heat the oil.
- Nicole likes to fry chicken in her Dutch oven because it holds the heat as well as a cast iron skillet and its high sides keep the oil from splattering her kitchen.
- Temperature control is essential to perfect fried chicken. Clip a candy thermometer to your pot with the tip immersed in the oil so you can keep an eye on the temperature fluctuations throughout the frying process.
- Turn your oven on to about 200 degrees F (95 degrees C) so you can set the fried pieces on a rack in the oven to keep warm while you fry the next batch.
And finally, what&aposs the perfect sip to go with the perfect bite of crispy, juicy fried chicken? Nicole says it&aposs a cold glass of bubbly. And we&aposre not arguing.
You can connect with Nicole as NicoleMcmom on Allrecipes and on Instagram[email protected]
Which Spices Go Best With Chicken Thighs?
Sometimes, I’ll add a spice mix like curry powder or smoked paprika (my favorite spice) to the meat side of half the chicken, and the other half, I’ll leave plain except for salt and pepper.
That way, I can season the meat when I reheat it with whatever flavor profile I want (ex: garlic, Italian herbs, curry powder, etc.). I don’t put spices or herbs – other than salt and pepper – on the skin side because they’ll burn.
For this recipe, it’s really best to get a good sear on the chicken. It helps impart extra flavor. I use a cast iron skillet (get it screaming hot) to brown the chicken. Work in 2 batches so that the chicken does not touch while you’re searing the skin.
Cast Iron Skillet Chicken Thighs
I use a 12 inch cast iron skillet to fit 6 chicken thighs in and if I want to make a few more I add in another 10-inch skillet.
This cast iron skillet chicken thighs recipe will season your skillets for you.
If I have time I add some rosemary and lemon to the skillet to season the chicken but its still delicious if you just use chicken thighs with salt and pepper.
I take the bone-in chicken thighs right out of the package and season with salt and pepper. Then I place them in the cast iron skillet with no butter or oil.
I cook at 400 degrees for about 45 minutes or until I see the blood has cooked out of the bone.
If you don’t have a cast iron skillet it’s a smart purchase. They last FOREVER and are very low maintenance. You don’t have to worry about the non-stick chemicals peeling off and cooking with cast iron is a good source of iron.
Chicken and Rice Ingredients
Want to know what makes this recipe amazing, with such simple ingredients? It’s the layers of flavors!
Mediterranean Chicken Marinade
- Chicken: Bone in, skin on chicken thighs are the best choice for juicy, tender meat.
- Lemon: The citrus flavor makes you feel like you’re on a sunny vacation.
- Dijon Mustard: My secret ingredient for adding a sharp zip to the marinade.
- Garlic: You know my motto, the more garlic the better!
- Dried Oregano & Thyme: Mediterranean aromatics add that depth of flavor.
- Olive oil: Any good quality olive oil will work great.
- Long Grain White Rice: Make sure to use long grain rice (check this rice post for tips).
- Chicken Stock: Choose a low or no-sodium stock to keep the salt level down.
- Baby Spinach: I always love to sneak in some extra greens, wherever possible.
- Onion: Yellow onion is preferred, but white onions work too.
- Dried Oregano: A sprinkle more to flavor the rice.
Find the complete recipe with measurements below
Rules for making these Crispy Pan Roasted Chicken Thighs
- Put the chicken in the skillet, skin side down, and leave it alone. Don&rsquot go picking it up and moving it around. Let it do its thing. It&rsquos ok. It won&rsquot burn as long as your temperature stays steady.
- Right before you put your chicken in the oven you can take a peek just to make sure it&rsquos not browning too quickly.
- Season the skin with kosher salt and pepper. Don&rsquot skip this step! Trust me, salty delicious chicken skin is awesome.
- No, you cannot remove the skin and still get crispy chicken. Please don&rsquot send me an email about this.
- Chicken thighs are the best cut to use because they don&rsquot dry out easily and since they contain a bone they are super flavorful.
- Chicken with skin will not kill you if you eat it once in a while. Bonus &ndash it&rsquos awesome.
- This recipe does not stink up your house like traditional chicken frying. That really is a bonus in my book.
Seriously, this skin! I die!
Don&rsquot worry if you don&rsquot have coconut oil on hand. You can also use vegetable oil for this recipe and it will turn out just as crispy and perfect.