Mad about crispy chicken skin? These pan-fried crispy chicken thighs are perfect for meal prep. Combine them with your favourite carb and veg to create your perfect meal.
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Serves
4
Skin-On Chicken Thigh
Serves
4
Skin-On Chicken Thigh
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Step 1.
Ask your butcher to debone the thighs, or do it yourself by using a small, sharp knife to slice lengthways either side of the bone and then carefully work your way around each end.
Step 2.
Season the thighs all over with salt and leave to come up to room temperature. Place the thighs skin-side down in a heavy-based frying pan and then turn the heat to low-medium. Once they begin to sizzle, cook the thighs for about 15 mins, skin-side down. As they come up to temperature, the fat will render from under the skin and it will turn golden brown and crispy.
Step 3.
Flip the chicken thighs to cook the top – they will be almost cooked through, so this will only take about 2 mins. Remove the thighs and set them aside on a plate to rest for a few minutes.
Step 4.
Serve with your choice of carb and veg. If batch cooking for the week, allow the chicken to cool fully then transfer to a container and store in the fridge until ready to eat.
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