Crispy chicken thighs
kitchen towel, knife
Step 1/ 8
- 2 chicken thighs (skin-on, for frying)
- kitchen towel
Dry chicken thighs
Step 2/ 8
Cut off ￼excess ￼skin from the chicken thighs.
Step 3/ 8
In a cast-iron pan, add olive oil or avocado oil in the pan and heat to a medium high heat on stove.
Step 4/ 8
- 2 tbsp salt (for coating)
- 2 tbsp smoked paprika powder (for coating)
- 2 tbsp cayenne pepper (for coating)
Add salt, smoked paprika and cayenne pepper to both sides of the chicken thighs.
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Rub in the seasoning on both sides
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Place chicken thighs in the pan skin-side down and fry until a dark gold on both sides
Step 7/ 8
Place the Cast-iron in the Oven with the chicken thighs skin-side up and bake for 13 minutes
Step 8/ 8
Let rest for at least 5 minutes before plating