The Crispy Pan Seared Chicken Thigh


The Crispy Pan Seared Chicken Thigh (top side of chicken)


The Crispy Pan Seared Chicken (bottom side of chicken)

In this recipe, I used chicken thighs because not only are they a more flavorful and sweet piece of the chicken, but they are flatter, therefore giving you even cooking when cooking them in your skillet. This recipe os not for a specific amount of chicken, it is just to share with you the seasonings and directions of how to achieve this dish, and you can make as much or as little of this as needed. The crispy skin is the best part of this dish, and like all crispy items, they are much better right when they are cooked. Here we go…..

chicken thighs, bone in, skin on

on each piece, sprinkle the following on the top and bottom of each piece of chicken, using salt and oregano sparingly:

salt , pepper, paprika, oregano, and garlic powder

extra virgin olive oil

non-stick cooking pan or skillet (you can use other heavy bottom skillet, but what will happen is the skin will break off or tear or stick to the bottom of your pan, but you can use it, if you do not have a non-stick pan)

Sprinkle a little extra virgin olive oil in the bottom of your pan. Place pan on medium heat, and carefully place seasoned chicken, skin side down, in a single layer, in your pan. Cook for about 10 minutes, then flip chicken over. Cook on other side for about 10 more minutes. Flip chicken back over again and cook for 5 more minutes, and one last time flip it over and cook for another 5 minutes. This will give you a total of 30 minutes cooking time. Check middle of chicken for doneness. There should be no blood and no pink. Remove chicken to a platter and let cool for a few minutes. That’s it !!! Enjoy !!!


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