Best Pan Fried Italian Chicken Thighs Recipes

ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE

Steps:

• Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
• Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
• Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.

PAN FRIED ITALIAN CHICKEN THIGHS RECIPE - (4.6/5)

Steps:

• Pour the oil into a large stainless or cast-iron or nonstick skillet over medium heat. Generously sprinkle the skin side of the chicken thighs with spices and then place in the skillet at medium heat, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered for about 20-25 minutes. Reduce heat, if needed, to prevent burning. A spatter screen on the skillet helps cut down the mess. Let chicken cook until the fat has rendered and the skin is deep golden brown and crisp. This could take as long as 30 minutes. If the skin is sticking to the pan, it likely isn't finished on that side. Turn the thighs over and continue to cook about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

PAN FRIED ITALIAN CHICKEN THIGHS

Steps:

• Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes. If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!