Fried chicken thighs in a frying pan

Rosy, appetizing, with a set of favorite spices! Fried chicken thighs in a frying pan are cooked simply and quickly, but all family members will be happy to have such a dinner. It turns out delicious, fragrant, with a toasted crust meat that will not leave anyone indifferent.

Anna

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Chicken thighs

Spices are dry

Salt

0.5

Ground black pepper

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 20 g

Fats 41 % 14 g

Carbohydrates 0 % 0 g

207 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to fry chicken thighs? Prepare the ingredients. It is better to take fresh thighs, not previously frozen. If the meat is frozen, it should be thawed beforehand. From spices, take any to taste or immediately ready-made sets "for chicken ". Salt, ground pepper is also to taste. We will fry in vegetable oil. The main thing in the recipe is the right frying pan, thanks to this, the crust of the chicken will be ruddy and whole. Take a non-stick frying pan
Step 2:
Rinse chicken thighs with running cold water and dry with paper towels (oil with excess moisture in a hot frying pan will splash). Remove the remaining feathers and fluff. If the thighs are very large, then they can be cut into two parts, then the cooking time will decrease.
Step 3:
Mix dry spices, salt and ground black pepper in a separate bowl and rub the thighs with this mixture from all sides. Put the chicken in a deep dish and leave to soak in salt and spices for 15 - 60 minutes on the table (as long as time allows).
Step 4:
Put the selected frying pan on a high heat. Pour the oil and let it warm up. Put the chicken thighs in a frying pan and fry for a few minutes (2-3 minutes) on each side until golden brown.
Step 5:
Then reduce the heat to medium - slightly below average, cover the pan with a lid and fry the chicken first for 12 - 15 minutes on one side.
Step 6:
Then turn the hips to the other side and fry the meat for another 12 - 15 minutes under the lid on the other side.
Step 7:
Increase the heat, remove the lid from the pan. Fry the thighs to the desired golden brown on each side. This will take several minutes on each side.
Step 8:
Ready fried chicken thighs serve hot. Depending on the time of day and year, they can be offered in the company of vegetables - fresh and boiled / stewed, pasta, cereals. In a chilled form, chicken meat can be taken with you as a snack.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.