Crispy Skin Chicken Thighs Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 09/7/24
Tested by
Young Sun Huh
Young Sun Huh
Tested by Young Sun Huh
Young Sun is a recipe developer, tester, and food stylist with over 15 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 6 servings

If you like your chicken with crispy skin, this recipe is sure to please. And since you only need chicken, oil, and salt and pepper, it is a simple dish to put together last minute. Crispy skin chicken thighs make a fabulous everyday meal and are perfect for a picnic or tailgating event. Searing and then roasting the thighs in a heavy cast iron skillet makes them render more of their fat, which leaves the skin crispy and delicious.

crispy skinned chicken thighs recipe

The Spruce/Diana Chistruga

Chicken thighs have become more popular over the past few years, and for good reason. The meat is affordable while being rich and flavorful compared to the milder tasting white breast meat, offering a satisfying taste all on its own. The one downside is that chicken thighs have more fat than breasts; this fat, however, is what helps make the skin crisp up perfectly.

Why Isn't The Chicken Skin Crispy?

If you find the chicken thigh skin isn't as crispy as you would like, it could mean the skin may not have been dry before you added it to the oil. Make sure to pat the chicken dry before seasoning, and if you want even more assurance, place the chicken in the refrigerator, uncovered, to let the skin dry out a bit. Also, be sure the skin is pulled taut over the meat, and don't move it around too much while cooking, or else the skin may tear.

Tips for Making Chicken Thighs Recipe

  • Use a splatter screen - When cooking the chicken thighs, place a splatter screen on top of the skillet so you don't get burned by any spitting oil that can occur when pan-frying; doing this will also keep your stovetop cleaner.
  • Save the fat - If a lot of fat has been rendered in the skillet, spoon some off before transferring the skillet to the oven to avoid excessive smoking and spattering. Save the fat to roast potatoes and root vegetables, fry latkes, or make chicken liver pate.
  • Use an oven mitt - Don't forget to use an oven mitt when transferring the skillet from the stovetop to the oven, and then from the oven to the counter. The panhandle will be very hot.
  • Use a cast iron - A cast iron skillet is the ideal pan to use for this recipe as it retains heat very well and evenly. Long-lasting, inexpensive, and naturally nonstick, a cast iron skillet is a great pan to have in the kitchen.
What You'll Need to Make This Chicken Thighs Recipe
cast iron skillets
A Heavy Cast Iron Skillet
20220215-kitchen-tongs-vicky-wasik-group-spruce-eats-1
A Snappy Set of Tongs
Eight various types of meat thermometers on a wooden surface
An Accurate Meat Thermometer

"This is a reliable method that yields satisfyingly crisp chicken skin with juicy and moist meat. I used a 12-inch cast iron skillet, which could fit 6 or 7 regular-sized chicken thighs. The key step is to fully render the chicken skin for the full 8 to 10 minutes before transferring to the oven." —Young Sun Huh

Crispy Skin Chicken Thighs Tester Image
A Note From Our Recipe Tester
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Ingredients

  • 6 to 8 bone-in, skin-on chicken thighs, about 2 1/2 to 2 3/4 pounds

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 to 3 teaspoons canola, or peanut oil

Steps to Make It

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 425 F (220 C/Gas 7).

    ingredients to make crispy skinned chicken thighs recipe

    The Spruce Eats / Diana Chistruga

  2. Pat 6 to 8 bone-in, skin-on chicken thighs (about 2 1/2 to 2 3/4 pounds) dry with paper towels. Sprinkle generously on both sides with kosher salt and freshly ground black pepper.

    seasoned chicken thighs on a wood cutting board

    The Spruce Eats / Diana Chistruga

  3. Heat 2 to 3 teaspoons oil in a large, heavy-duty, oven-safe skillet (cast iron is perfect) over medium-high heat.

    oil heating in a fry pan

    The Spruce Eats / Diana Chistruga

  4. When the oil shimmers, arrange the chicken thighs in the skillet, skin-side down. Cook for 8 to 10 minutes, or until the skin is well browned, moving the thighs occasionally to make sure they are browning evenly. Do not turn them over.

    raw chicken thighs in a fry pan, skin side down

    The Spruce Eats / Diana Chistruga

  5. Place the skillet in the oven and continue cooking, skin-side down, until mostly cooked through, another 10 to 15 minutes. Turn over the thighs and continue cooking for 5 minutes longer. 

    crispy skinned chicken thighs in a fry pan

    The Spruce/Diana Chistruga

  6. To test for doneness, insert a food thermometer into the thickest part of a thigh. The minimum safe temperature for chicken and other poultry is 165 F (74 C). Serve and enjoy.

    measuring internal temperature of crispy skinned chicken thighs

    The Spruce/Diana Chistruga
Nutrition Facts (per serving)
438 Calories
29g Fat
0g Carbs
46g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 438
% Daily Value*
Total Fat 29g 37%
Saturated Fat 8g 41%
Cholesterol 250mg 83%
Sodium 392mg 17%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 46g
Vitamin C 0mg 0%
Calcium 22mg 2%
Iron 2mg 11%
Potassium 496mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)