[RECIPE]
Pan “Fried” Chicken Thighs

[RECIPE]
Pan "Fried" Chicken Thighs

The crunch and juicy goodness of fried yardbird, without all the fat

[RECIPE]
Pan “Fried” Chicken Thighs

Due to the juicy nature of dark meat, these pan fried chicken thighs pack a ton of flavor. They are also a great way to get the crispiness of fried chicken without using white flour. When I’m feeling decadent, I like to pour some warm honey-garlic sauce over the finished product for even more flavor. This is a quick, flavorful meal for those who are looking to please their taste buds without a lot of time spent in the kitchen. 

 



INGREDIENTS

 

  • 4 Bone-In Chicken Thighs
  • 3 tbsp. of olive or sunflower oil
  • Salt and pepper to taste

Sauce:

 

  • 2 tbsp. of honey
  • 1 tsp. minced garlic
  • Splash of hot sauce of your choice (optional)

 

DIRECTIONS

Season chicken pieces

Heat oil in cast iron pan over medium-high heat

Add chicken to pan, skin side down. Cook for 6-8 minutes, or until skin gets crispy.

Lower heat and flip chicken over. Cook about ten minutes, or until chicken is cooked through.

For sauce:

In a bowl, warm honey until it has the consistency of syrup. Add garlic and hot sauce. Pour sauce over chicken thighs. 





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