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Fried Chicken

Crispy, pan-fried chicken thighs seasoned with a simple flour-and-spice coating.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

  • 8 medium chicken thighs with skin
  • 3 cups all-purpose flour
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon salt
  • vegetable or canola oil for frying (enough to reach about 1/4 inch in skillet)

Instructions

  • Place the chicken thighs into a large gallon-size zip-top bag.
  • Add the all-purpose flour, black pepper, smoked paprika, and salt to the bag, seal, and shake until each piece is evenly coated.
  • Pour enough vegetable or canola oil into a large deep skillet to reach about 1/4 inch depth and heat over medium-high until shimmering.
  • Carefully add the coated chicken to the hot oil and cook, turning as needed, until the pieces are light brown on all sides, about 10 minutes.
  • Reduce heat to low, cover the skillet, and simmer the chicken 35 to 40 minutes, turning once or twice so it cooks evenly.
  • During the last 5 minutes, remove the lid to allow the skin to crisp.
  • Cook until the juices run clear and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  • Transfer the chicken to a paper towel–lined plate to drain before serving.

Equipment

  • Large, deep skillet
  • gallon-size zip-top bag
  • Tongs
  • Paper Towels
  • Meat Thermometer

Notes

  • If the pan cannot be sealed well, carefully add 1 to 2 tablespoons of water to the oil before covering.
  • You can dredge the chicken in the flour mixture in a bowl instead of using a bag.
  • The zip-top bag method is quicker and less messy for coating.