Pan Fried Chicken Thighs

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This is our fool proof method to having perfectly crispy chicken skin in a stainless steel frying pan.

For a while, we were dreaming of all the things we could make with a stainless steel frying pan that just didn’t hit the same in a non-stick frying pan. One of those recipes included making the crispiest skin on a chicken thigh cutlet. We have made this a few times now and are now ready to share our secret. Slightly salt the skin and make sure the pan is nice and hot. Put the chicken in skin-side first.

Ingredients

  • 4 chicken thigh cutlets with skin on

Sauce ingredients

  • 2/3 cup soy milk
  • 1 tsp plain flour
  • 1/2 tsp vegetable stock powder

Served with

  • Assorted roasted vegetables

Method

  1. Preheat the oven to 180 degrees celsius
  2. Roughly dice the vegetables into 1 inch cubes and then put them on a tray. Cover them in olive oil and other seasonings of your choice, before putting them into the oven for around 30 minutes. Take them out halfway through to toss, so that it cooks evenly.
  3. Debone the chicken cutlets
  4. Let the pan preheat while you lightly salt the chicken
  5. Once the pan is hot, put the chicken in skin-side down
  6. Cook the chicken skin side down for 7 minutes then flip it to the other side for an additional 5 minutes
  7. Remove the chicken and deglaze the pan with soy milk, ensuring you scrape up all the fond
  8. Stir in the flour to thicken the sauce
  9. Once thicken, add the vegetable stock in and stir through
  10. Remove the roasted vegetables from the oven. Serve the chicken with a side of the vegetables