Pan Fried Chicken

Who does not love Fried Chicken?! Now, my townhome is not the best with ventilation, so I cant go all out and deep fry. If I do, I will not get the smell of grease at all. If I move again, I will need to get a bigger kitchen or better ventilation. It’s great when I’m baking (the few times I do), but not for everything else. So this is my way of getting super crispy fried chicken. I use my cast iron, pan fry the chicken and then finish it off in the oven at a high temperature

What do you need:

  • 6 skin on chicken thighs
  • Salt and freshly ground pepper to taste
  • Peanut oil.
  • 425 degree oven

How to make it.

  • Pour on a splash of peanut oil (enough for a thin layer in your cast iron)
  • Preheat oven to 425
  • Heat on medium high heat until really hot. While its heating up, pat your chicken super dry and season the skin side on with salt and pepper.
  • Sear the chicken skin side down for 10 minutes. Season the other side of the chicken.
  • After 10 minutes, wiggle them around and make sure they are Crisping up evenly.
  • Flip chicken and cook for 5 minutes.
  • Place the chicken in the Oven for 15-20 minutes. It depends on the oven. Cook until the chicken is cooked with an internal temperature of 165. This time, since I was cooking with cast iron, I took it out when it was 163, covered it with foil and it finished cooking while I was prepping some mashed potatoes.


Pan Fried Chicken with some Mashed Potatoes

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