Crispy Skillet Chicken Thighs
Published by @thrice · August 17, 2026
Start them cold-pan, skin-side down, and don't move them — shatteringly crisp skin with zero effort.
- Total time
- 40 min
- Serves
- 4
- Per serving
- 380 cal · 28p / 29f / 0c
Ingredients
- 6 chicken thighs — bone-in, skin-on
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Steps
-
1
Pat the 6 chicken thighs very dry and season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
-
2
Lay the thighs skin-side down in a cold, dry cast-iron skillet. Set over medium heat and just leave them: as the pan warms, the fat renders slowly and the skin crisps flat.
-
3
Cook undisturbed for 25 minutes, pressing occasionally with a spatula. The skin releases on its own when it's ready — deep golden and glassy.
-
4
Flip and cook for 8 minutes more, until the thighs read 175°F at the bone.
-
5
Rest skin-up for 5 minutes so the skin stays crisp. Serve over anything that deserves the rendered fat left in the pan — spooned onto rice or greens.
Cook it step-by-step
Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.