Pan-cooked chicken thighs are an option for a quick and satisfying meal. To make the dish with a crispy appetizing crust that preserves the juiciness of the meat, it is better to use a variety of fillings. Thighs can be fried in sweet and salty syrup, stewed in sour cream or soy sauce, etc. Chicken in a grill pan is especially successful.
Frying Crispy Chicken Thighs: A Classic Recipe
You will need:
- chicken thighs - 6 pcs.;
- cloves of garlic - 3 pcs.;
- granulated sugar - 50 g;
- purified water - 70 ml;
- potato starch - 60 g;
- salt - 30 g;
- vegetable oil;
- grated nutmeg, curry, coriander to taste.
Step by step cooking process
Rinse chicken thighs, place in a colander and drain. Blot the meat with paper towels so that moisture does not interfere with the marinade soaking all the chicken fibers. Combine the seasonings and spices in a cup, rub each thigh with the mixture, cover with foil or a lid and leave to marinate for 1 hour.
Next, prepare the chicken syrup. To do this, heat a clean and dry frying pan, pour coarse rock salt on it, add granulated sugar and fry, constantly stirring the bulk components with a silicone spatula
After a few minutes, the sweet component of the mixture will dissolve and a caramelized thin light brown cake forms in the pan. Add water to it in small portions and mix thoroughly each time until a thick syrup is obtained.
Breaded the marinated meat in starch, trying to distribute the powder evenly over the entire surface of each thigh. Spread the slices with a fork in the golden sauce, hold there for 2 seconds, then turn to the other side. Fry food in a skillet until golden brown.
Serve the mouth-watering crispy chicken thighs on a platter lined with lettuce. Sprinkle with chopped garlic cloves and finely chopped herbs.
Chicken thighs in a pan in sour cream sauce
You will need:
- chicken thighs - 6 pcs.;
- sour cream with a fat content of at least 33% - 60 g;
- onions - 1 pc.;
- carrots - 1 pc.;
- dill greens - 1 bunch;
- cloves of garlic - 1 pc.;
- olive oil;
- sea salt, curry, chicken spice mix.
Cooking process in stages
Prepare chicken thighs as usual. Rinse, remove excess fat, decide for yourself, for this recipe it does not matter. Peel the garlic and onion, chop the onion into thin half rings.
Take a deep frying pan and pour in olive oil (as a last resort, you can replace it with vegetable oil without a strong smell). Place a clove of garlic and half rings of onion in the oil.
Saute the vegetables until a light aroma emerges, then place the chicken thighs in the pan and fry them until golden brown on both sides. Peel and grate the carrots on a coarse grater, place with the chicken.
In a mortar, crush the peppercorns along with sea salt, a pinch of curry and chicken spices. Add homemade sour cream to the chicken, pour half a cup of highly heated drinking water into the pan, add chopped dill and add spicy seasoning. Mix the ingredients gently, cover and simmer for 45 minutes.
Serve the chicken thighs in sour cream sauce with freshly baked bread or homemade scones. This very satisfying and high-calorie meal can be garnished with boiled potatoes or rice.
Grilled chicken thighs in herbs
You will need:
- chicken thighs - 4 pcs.;
- cloves of garlic - 3 pcs.;
- mayonnaise - 50 g;
- Italian herbs, sesame seeds - 20 g each;
- sunflower oil;
- a mixture of peppers.
Cooking process step by step
Treat chicken thighs, remove feathers, rinse and blot thoroughly with paper towels. Season the prepared meat with salt and pepper, sprinkle with dry herbs and aromatic spices.
Peel and squeeze the cloves of garlic through a press, mix with mayonnaise, lubricate the thighs with the resulting composition and soak in the refrigerator overnight. Using a cooking brush, brush the grill pan with vegetable oil, line the chicken thighs and sprinkle with sesame seeds.
Pour plain water into the pan of the frypot, cover the pan with a lid. For the first 5 minutes, cook the dish over high heat to form delicious stripes on both sides of the chicken. Then reduce the intensity of the heat and keep the chicken on the fire for another 15 minutes.
Adjust the degree of browning of the dish to your liking. Grilled chicken thighs go well with fresh vegetables or a boiled side dish.
Chicken thighs in a pan in soy sauce
You will need:
- chicken thighs - 6 pcs.;
- liquid honey - 30 g;
- lemon - 1 pc.;
- cloves of garlic - 4 pcs.;
- soy sauce - 150 g;
- salt, seasonings, spices;
- vegetable oil.
Rinse the chicken meat, cut off excess fat, blot the thighs with napkins from excess moisture. For an interesting and intense flavor, make an express marinade. In a bowl, combine chopped garlic cloves, runny honey, classic soy sauce. Squeeze lemon juice there, mix everything until smooth.
Thoroughly coat the chicken thighs with the resulting composition, send in a sealed container in the refrigerator for 1 hour. Taste accents after such a procedure will change somewhat, the meat will become tender and juicy, not requiring prolonged heat treatment.
Remove the thighs from the refrigerator and let them stand at room temperature for half an hour. Heat vegetable oil in a skillet. Salt the thighs, if desired, given that the dressing sauce contained a lot of salt. Place the thighs of the chicken in the hot oil, skin upside down. Fry one side until golden brown, turn over and similarly fry the other side. Serve with herbs.
Chicken thighs in a pan with onions: a simple recipe at home
You will need:
- chicken thighs - 6 pcs.;
- onions - 4 pcs.;
- table vinegar - 10 ml;
- pepper, salt, seasonings;
- vegetable oil.
Rinse chicken thighs, pat dry with paper towels, rub with herbs and spices. Peel the onion, chop it into half rings, put half in a cup and sprinkle with vinegar. Place the prepared thighs in a container of marinade and leave for an hour and a half.
After this time, remove the thigh and free it from the onion particles. Tuck the skin of the thighs inward from both sides and connect with a toothpick. Arrange the rest of the pieces in the same way.
Heat oil in a frying pan, fry the chicken thighs until golden brown. Heat treatment should take no more than 15 minutes, since the pickled product has received a special juiciness and tenderness of meat and requires less time for cooking.
Salt the remaining onion to a sheer, pale pink shade. Place the thighs on a plate and place sweet onion rings on top of each thigh. Serve with mashed potatoes.
Chicken thighs in a skillet, breaded
You will need:
- chicken thighs - 3 pcs.;
- flour - 60 g;
- egg - 1 pc.;
- cloves of garlic - 2 pcs.;
- breadcrumbs;
- vegetable oil;
- spices, salt, nutmeg, curry, coriander.
Rinse the chicken thighs, pat dry with napkins and carefully remove the meat from the bones. Trim all the tendons so that they do not pull together during the frying process, but keep their shape. Lightly beat the chicken meat and shape it into cutlets.
Season each portion with salt and pepper, sprinkle with seasoning. Break the egg into a cup and shake, add some spices, chopped garlic cloves, a little grated nutmeg, a pinch of coriander and curry. Mix all ingredients thoroughly.
Heat vegetable oil in a frying pan, bread the fragrant meat in breadcrumbs and fry until golden brown on both sides. Put the finished chicken thigh fillet with a bright crispy crust first on paper napkins, then serve the dish in portions with any boiled side dish.
