Crispy No-Oil Pan-Fried Chicken Thighs
Want juicy, insanely crispy fried chicken without a single drop of oil, flour, or batter? This easy cold-pan technique renders the natural fats from the chicken skin, letting it fry in its own juices to golden perfection right on your stovetop.
- Prep Time: 10 minutes (plus 2 hours chilling)
- Cook Time: 25–30 minutes
- Servings: 4
Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 2 tablespoons Pam’s Prep All-Purpose Seasoning (Classic)
- Kosher salt and freshly cracked black pepper, to taste
Instructions
1. Prep & Dry
Wash and trim any excess skin or fat from the chicken thighs. Thoroughly pat each piece dry with paper towels. Place the chicken on a paper-towel-lined baking sheet and refrigerate uncovered for at least 2 hours to dry out the skin.
2. Score the Meat
Remove the chicken from the refrigerator. Using a sharp knife, make two quick slits along each side of the bone on the underside of each thigh.
3. Season Carefully
Season the bone side (meat side) generously with Pam’s Prep All-Purpose Seasoning (Classic), salt, and pepper, massaging it in gently. Flip the chicken skin-side up and season only with salt and pepper. Do not put dry herbs or spice blends on the skin side, as they can burn during rendering.
4. Cold Pan Start
Place the chicken thighs skin-side down in a completely cold skillet.
5. Initial Covered Render
Cover the skillet with a lid and turn the heat to medium-high. Cook undisturbed for 10 minutes. Do not flip, turn, or move the chicken.
6. Uncovered Crisp
Remove the lid and set it aside. Continue cooking the chicken uncovered for another 10 minutes without moving it, allowing the natural fat to render and the skin to become beautifully crisp.
7. Flip & Finish
Flip the chicken thighs skin-side up and continue cooking until the internal temperature reaches 165°F on a meat thermometer.
8. Rest & Serve
Transfer the chicken from the skillet onto a wire cooling rack set over a paper-towel-lined baking sheet to catch any drips. Let the chicken rest for 5 minutes before serving. ENJOY!
Pam’s Pro Tip:
Moisture is the enemy of crispiness! Taking that extra time to air-dry your chicken uncovered in the refrigerator pulls out surface humidity, ensuring the skin renders into a shatteringly crisp crust without needing a drop of extra oil.
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