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homemade Crispy Skin Skillet Chicken Thighs photo

Crispy Skin Skillet Chicken Thighs

Pan-seared chicken thighs with a crispy, seasoned skin and juicy interior.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 thighs

Equipment

  • large heavy-duty cast iron skillet
  • Paper Towels
  • Small Bowl
  • Tongs
  • Meat Thermometer

Ingredients
  

  • 5-6 chicken thighs bone-in, skin-on
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon garlic powder use with other spices
  • 1/2 teaspoon onion powder use with other spices
  • 1/2 teaspoon Italian seasoning use with other spices
  • 1/2 teaspoon smoked paprika use with other spices
  • 1/2 teaspoon black pepper use with other spices
  • 1 teaspoon avocado oil

Instructions
 

  • Pat the chicken thighs dry with paper towels.
  • In a small bowl, whisk together the salt, garlic powder, onion powder, Italian seasoning, smoked paprika, and black pepper.
  • Season both sides of the chicken thighs evenly with the spice mixture.
  • Heat the avocado oil in a large heavy-duty cast iron skillet over medium-high heat until shimmering.
  • Place the thighs skin-side down and sear undisturbed for 5 minutes to render fat and crisp the skin.
  • Reduce heat to medium-low and continue cooking the skin-side down, undisturbed, for 20 minutes until the skin is golden brown and very crispy.
  • Flip the thighs and cook for an additional 10 minutes, or until an instant-read thermometer inserted into the thickest part registers 170°F (77°C).
  • Remove from the skillet and let rest a few minutes before serving.

Notes

  • To bake in the oven after searing, transfer to a 425°F preheated oven for 15 minutes skin side down, then flip and bake 10–15 minutes more.