Perfect Pan-Fried Chicken. How to Pan-Fry the Absolutely Best Chicken Ever!!!

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Perfect Pan-Fried Chicken. How to Pan-Fry the Absolutely Best Chicken Ever!!!
Recipe type: Chicken / Poultry
Cook time: 
Total time: 
These simple tips will have you on your way to making the best perfect pan-fried chicken possible. Your chicken will have beautifully crispy and golden skin, with the most tender meat!!!
  • Chicken Thighs
  • Butter
  • Salt, pepper & spices of your choice
  1. Locate the spine bone to which the thigh bone is attached.
  2. Using a sharp knife cut under the skin along the spine to lift the skin. Lift the skin up and cut the oyster free.
  3. Using your shears, cut through the hip joint. Turn the thigh over and cut the connecting tissue to free the spine bone from the thigh.
  4. Cut through the flesh along the thigh bone. Grab the hip joint and use the edge of your blade to scrape the flesh away from the thigh bone.
  5. Cut around the knee joint and pull the bone free. Repeat this until all of the thighs are deboned.
  6. Season both sides of the thighs liberally with salt, pepper and the spices of your choice.
  7. Heat you pan over medium high heat and add a tablespoon of butter. Add the thighs to the pan skin-side down and fry them for five minutes.
  8. Turn the thighs over and fry for a further 5 minutes. Wipe the chicken around in the pan to pick up all the caramelized yummy stuff from the surface of the pan.
  9. Turn the thighs again and fry for a further 2 minutes to re-crisp the skin.
  10. Remove the chicken from the pan and serve immediately with the accompaniments of your choice.


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