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Pan-frying boneless, skinless chicken thighs on the stove top over high heat makes for perfectly crispy chicken thighs, with gorgeous brown, crust and juicy, tender meat. The Best Ever Boneless, Skinless Crispy Chicken ThighsBoneless, skinless chicken thighs are inexpensive, quick to cook, healthy and so much more delicious than chicken breast—we can’t understand why this cut of chicken isn’t more popular. Really, we should just be grateful that it flies under the radar, because that means it still so budget-friendly! If you’ve never cooked boneless, skinless chicken thighs, it’s time to hop on the bandwagon! Our easy, quick boneless chicken thigh recipe is one we’re sure you’ll make again and again. How To Cook Boneless, Skinless Chicken Thighs:Crispy chicken thighs can easily be achieved even if you’re using boneless, skinless chicken! The key is cooking the chicken thighs on the stove top, rather than in the oven (as you might with skin-on thighs). Pan-fried chicken thighs cook really fast and need almost no prep—about 15 minutes, start-to-finish. Here’s best way to cook chicken thighs in a pan:
Pan-Fried Chicken Thighs: Safety First!Before you do anything else, take a moment to use a paper towel to really thoroughly dry your chicken thighs. We can’t emphasize enough how important the drying step is to making pan-seared boneless chicken thighs. Drying the meat ensures minimal splatter—we can’t promise zero splatter, so do be careful and shoo the kids away from the stove—when you add them to the super hot oil.
How Long Do You Cook Chicken Thighs On The Stove?Chicken thighs naturally have more fat than chicken breasts, so they’re less likely to dry out, even if you overcook them a bit. Yay! That said, just-done crispy chicken thighs are always more delicious than over-done. The initial five-minute pan-sear is what makes the chicken thigh crisp, so don’t mess with that. But, after you turn the chicken, you can begin to watch for signs of doneness. When the chicken juices run clear, and you get a reading of 170°F on an instant-read thermometer, pull that gorgeous crispy chicken out of the pan! It’s done. Tools You’ll Need:
Our Favorite Chicken Thigh Dinner Recipes
Success?!Snap a photo of your pan-fried boneless, skinless crispy chicken thighs, and maybe even a video of the beautiful people you feed it to so we can see it and celebrate it, and maybe even share it! Tag us on Instagram using @themodernproper and #themodernproper. Happy eating! Pan-Fried, Boneless, Skinless Crispy Chicken ThighsOriginally published: July 1, 2019
Ingredients
Method
How long do you pan fry boneless skinless chicken thighs?Heat 2 to 3 tbsp of oil into a pan or skillet and pan-fry the chicken thighs for 5 to 6 minutes on one side. Flip over and fry for 4 to 5 minutes on medium heat or until the chicken thighs turn golden all over.
Should I sear boneless chicken thighs before baking?Searing is great for chicken tenders, boneless chicken breasts, and thighs (boneless, skinless, or otherwise). With skin-on cuts, you'll want to sear the chicken skin-side down until the skin is golden brown. Before you begin, let the chicken rest at room temperature to remove some of the chill from the refrigerator.
Can you fry boneless skinless chicken thighs?Crispy chicken thighs can easily be achieved even if you're using boneless, skinless chicken! The key is cooking the chicken thighs on the stove top, rather than in the oven (as you might with skin-on thighs). Pan-fried chicken thighs cook really fast and need almost no prep—about 15 minutes, start-to-finish.
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How to cook boneless chicken thighs in cast iron skillet
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