---
title: "Crispy Chicken Thighs"
url: "https://probablyworthsharing.com/recipes/crispy-chicken-thighs-recipe/"
author: "Marko Savic"
published: "2024-08-06"
type: "recipe"
description: "These are the easiest, crispiest, juiciest chicken thighs you’ll ever have – and likely better than the chicken you’ll get at any restaurant. This is a…"
---

# Crispy Chicken Thighs

Video: https://www.youtube.com/watch?v=xSDq3QiAZlk

These are the easiest, crispiest, juiciest chicken thighs you’ll ever have – and likely better than the chicken you’ll get at any restaurant. This is a very low effort, 30-minute recipe, but it requires patience for it to work.

## Ingredients

* 4 bone-in, skin-on chicken thighs
* Salt

## Method

**Dry the chicken with paper towel, then salt:** Use a clean piece of paper towel to pat the chicken thighs dry, making sure to fold them open so all the skin is facing out.

Sprinkle the chicken with salt.

**Place in a room temperature pan:** Place the chicken, skin side down, into a room temperature frying pan, any type of pan works (even stainless). Make sure all the chicken skin is in contact with the pan.

**Cook, untouched, for 30 minutes:** Set the pan, with the chicken already in it, on medium heat for 30 minutes. You may want to use a spatter screen to make clean-up easier.

**Flip after 30 minutes:** Use a fish spatula to flip the chicken over. If it’s sticking to the pan, give it another minute. If you try to force it, the chicken skin may separate or tear.

**Cook until done:** Once flipped, cook for 2 more minutes until the chicken until it reaches 165F, or the meat is opaque and the juices run clear. Serve warm.

Note: You can save the chicken fat for a later use, such as frying eggs, or turn it into a quick pan sauce. You can also throw in garlic and herbs after flipping the chicken.

This same technique works for bone-in, skin-on chicken breasts and legs, as well as skin-on salmon filets. The cooking time for those, after flipping, will vary.