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Crispy chicken thighs

Too few ratings

Hunter Waters

Community Member

“This is my first ever chicken recipe and it has a lot of meaning for that exact reason, just make sure not to add too much Cayenne pepper because it will make the chicken hot.”

Difficulty

Easy 👌
10
min.
Preparation
20
min.
Baking
5
min.
Resting

Ingredients

Pieces:-6+
chicken thighs (skin-on, for frying)
6 tbsp salt (for coating)
6 tbsp smoked paprika powder (for coating)
6 tbsp cayenne pepper (for coating)

Utensils

  • kitchen towel
  • knife
  • Step 1/8

    • chicken thighs (skin-on, for frying)
    • kitchen towel

    Dry chicken thighs

  • Step 2/8

    • knife

    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

    • 6 tbsp salt (for coating)
    • 6 tbsp smoked paprika powder (for coating)
    • 6 tbsp cayenne pepper (for coating)

    Add salt, smoked paprika and cayenne pepper to both sides of the chicken thighs.

  • Step 5/8

    Rub in the seasoning on both sides

  • Step 6/8

    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

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