Foolproof Crispy Chicken Thighs – the perfect method to always getting crispy juicy chicken thighs every single time! You won’t make it any other way.
There are very few things that beat crispy chicken skin in my food world. Seriously, I love it and try to make sure I get it whenever I make a recipe using chicken thighs. There’s a time and a place for non-crispy chicken skin, but those are few and far in between. This foolproof crispy chicken thighs method will change the game for you.
Because I know someone will ask, I guess you can do it with chicken breast, but cooking time may vary and I can’t guarantee it won’t dry out. If you know me, you know I’m 100% thighs and all things dark meat when it comes to chicken. So if you try this method with skin-on chicken breasts, I can’t tell you how it’ll come out.
Anyway, this method is super easy. It really is foolproof, and anyone can do it. I highly recommend getting yourself a cast iron skillet. Everyone should have one in their kitchen. It’s one of my top 5 must haves in the kitchen whether you’re a skilled cook or just learning the ropes.
It’s so versatile and can go from stove top to oven. If you don’t have one, but have an oven safe skillet, that works too! I’ll also tell you how to do it if you don’t have either. Everyone gets crispy chicken thighs no matter what tools you have in your kitchen!
Use this method as the base for other recipes like tossing it in buffalo sauce or use this method to make my mango habanero chicken. I’m just going to show you a basic way of doing it, but feel free to season the chicken with your favorite herbs and spices. Pro-tip: if you use other herbs and spices outside of salt and pepper, season the chicken UNDER the skin. This will prevent the herbs and spices from burning, and it’ll season the chicken meat.
Foolproof Crispy Chicken Thighs
- 1-2 lbs chicken thighs or quarter legs bone-in, skin-on
- 1 tbsp avocado oil or ghee
- Kosher salt
- Black pepper
Preheat oven to 425F.
Add cooking fat to cast iron skillet* and preheat over medium-high heat.
Meanwhile, pat chicken dry and generously season with kosher salt and black pepper.
If using other herbs and spices, season chicken under the skin so it doesn't burn.
When cast iron is hot, place chicken skin side down in the skillet, and sear for 7-8 minutes or until skin starts turning golden brown.
Remove cast iron from heat and put it in the oven while the chicken is still skin side down.
Roast for 10 minutes, and then flip the chicken.
If you're using chicken thighs, roast for an additional 10-15 minutes or until cooked through.
If you're using quarter legs, roast for an additional 15-20 minutes or until cooked through.
Serve while still hot.
If you don't have a cast iron skillet or an oven safe skillet, brown the skin of your chicken in whatever skillet you have and then transfer to a baking sheet skin side down on a lightly greased baking sheet. VERY important the baking sheet is greased or at least lined with parchment paper. If not, the skin will stick and you're left with skinless chicken thighs which defeats the purpose of this tutorial. Follow steps as noted after putting the chicken into the oven after browning it.