Fried Chicken Thighs with Paprika

Cooking method

1. Step 1:

   

   Gather the ingredients before you start. Use chilled chicken thighs that haven't been frozen — frozen meat loses its juices when it thaws and comes out dry in the finished dish. It's handy to keep pepper as whole peppercorns and grind it fresh from a mill straight into the dish — that gives the fullest flavor and aroma. For the dried spice I use dried basil. It goes well with chicken.

2. Step 2:

   

   Before frying, marinate the chicken thighs a bit so the fibers soften and the meat gets more fragrant. For the marinade, take a small bowl and combine the vegetable oil, paprika, ground pepper, salt, and dried spices. Mix so everything is evenly blended.

3. Step 3:

   

   Coat each chicken thigh all over with the marinade. Cover the bowl with plastic wrap or a lid and let it sit on the counter for about an hour so the meat marinates a little. If you plan to cook a few hours later, put the bowl in the refrigerator.

4. Step 4:

   

   Take a deep skillet and heat it until hot, then lay in the chicken thighs. There's no need to add oil to the pan — there's enough on the chicken from the marinade.

5. Step 5:

   

   Sear the chicken thighs over high heat for 2 minutes so an appetizing crust forms on the pieces. That seals the juices inside and keeps the finished dish moist. After the hard sear, turn the heat down and fry another 10 minutes per side over low heat. If you want a crispy crust, cook uncovered. If a crust isn't the goal, you can cover the chicken and finish it that way — the meat comes out softer and more tender.

6. Step 6:

   

   Serve the chicken thighs on their own or with a side of fresh or braised vegetables. You can also whip up any sauce to go with them. Enjoy!