Whole Plates Full Hearts

What’s up, y’all… back again on this fine Tuesday. Alrighty, no overcomplicating things today. We’re keeping it simple! If you want juicy, crispy, seasoned-just-right chicken, you came to the right place.

This pan-fried chicken is simple, quick, and absolutely delicious. No fancy ingredients, no secret sauces…. just good flavor and a hot skillet!!!

What You’ll Need:

• 1½ lbs chicken thighs (about 5 thighs)
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• ½ tsp chili powder
• 2 tbsp oil (use what you like, avocado, olive, whatever you’ve got!)

Directions:

1. Start with thawed chicken. If it’s still frozen, go sit down and come back later. Don’t be that person seasoning frozen chicken, lol.
2. Sprinkle ½ tsp of each seasoning (onion powder, garlic powder, salt, pepper, and chili powder) over the chicken. Mix it up real good so every piece gets some love. Let it sit for 30 minutes, or however much time you have. But if you want the best flavor, aim for the full 30!
3. Heat your skillet to medium-high. Once your pan is hot, add 2 tablespoons of oil. You want that pan nice and hot!
4. Lay the chicken in the pan (carefully so you don’t have any oil splashes), and if the chicken is sizzling, you’re right on track!
5. Cook for 6 minutes. Don’t mess with it. Let it do its thing to get that golden crust. (If you start to smell burning, go ahead and check it – your pan might be a little too hot.)
6. Flip it over and cook for another 6–7 minutes. By now, it should be smelling real nice.
7. Check the temp 165°F if you’ve got a meat thermometer. If not, slice into one. If the juices run clear, you’re good!

Serve It Up

That’s it! You just made the best pan-fried chicken ever. I use this chicken as a base for sweet potato bowls, chicken salad, tacos, you name it! It’s the perfect go to chicken. You can even serve it with a side of rice or broccoli and keep things simple, but the chicken will still pack the punch. Don’t worry!

No stress, no extra fluff. Just real good chicken.

Now go give it a try and let me know how it goes 🙂 

Tips:

• You can easily double this to feed your people!
• Make sure to only cook a couple thighs at a time, don’t overcrowd the pan. Otherwise your chicken can’t breathe and you’ll end up with soggy chicken. Ain’t no body got time for that! We are going for crispy, golden edges, and juicy chicken 🙂