Panfried Chicken Thighs

Deep fried is not cool; But when you want that deep fried taste while keeping it less deadly, here’s a recipe thats lighter and yes still quite tasty! We’re loving these skin-on bone-in thighs!

• skin-on bone-in thighs

• oil (high cook point)

• salt

• pepper
seasoning of choice (we used fajita. Cajun & Jerk are great too)

⁃ clean thighs

⁃ place thighs a dry cloth

⁃ pat dry

⁃ Lightly oil (cast iron) pan (enough to sear thighs)

⁃ start to slowly heat oil

⁃ while oil is slowly heating, season both sides with salt + pepper

⁃ only season side without skin with seasoning other seasoning (we used fajita, but cajun + jerk are also good choices)

⁃ when oil is hot enough, place thighs skin side down, in pan for 6 mins

⁃ remove pan from fire and turn thighs over in oil

⁃ feel free to add garlic cloves + raw veggies to the pan (i.e. brussels sprouts, broccoli, cauliflower, bok choy, asparagus, etc.)

⁃ bake at 350 for 20-25 mins or until internal temperature is 165F

E N J O Y !