3-Ingredient Pan Fried Chicken
Have you ever eaten a perfectly browned, yet moist piece of chicken? I have and it’s divine! Juicy, simple, yet incredibly delicious.
Servings Prep Time
2Servings 5Minutes
Cook Time Passive Time
25Minutes 30Minutes
Servings Prep Time
2Servings 5Minutes
Cook Time Passive Time
25Minutes 30Minutes
Ingredients
Instructions
  1. Rinsed and pat your chicken pieces dry. Then evenly salt both sides of the meat.
  2. Heat pan over medium and salt both sides of each chicken thigh. Place each chicken thigh skin-side down and allow to cook for about 15 to 18 minutes until skin is easily removable from pan surface thanks to the rendering fat. This is really important — don’t try to pull the skin off of the pan. It will initially stick, but will release from the pan once it’s almost ready to be flipped.
  3. Once the skin is nicely browned, turn the chicken for another 5 minutes to fully cook the underside and lightly brown.
  4. Remove from heat and add black pepper to your liking. Use chicken fat for a future use such as sautéing veggies or cooked grains for added flavor.