These crispy chicken thighs are an easy chicken dinner that the whole family will love! The best part about this juicy chicken is that it can be served with a variety of side dishes like creamy mashed potatoes, green beans, potato salad, any root vegetable, or Brussels sprouts. This recipe comes together quickly and it is made from simple ingredients. Getting dinner on the table has never been easier!

Why You’ll Love These Crispy Chicken Thighs

This chicken thigh recipe is one of those easy dinners you’ll make again and again. Once you master how to make crispy chicken thighs, you can serve them with a lot of different sauces, condiments, or relishes. After they are done you can drizzle them with a vinaigrette, buffalo sauce, prepared salsa, salsa verde, etc. 

You can make as many chicken thighs as will fit in your skillet WITHOUT CROWDING. CROWDING prevents browning and crispy skin. 

You can dress these up with the herb salad listed below, my new favorite! You can also serve these with my Ginger-Lime Spritzer and my Flourless Chocolate Brownie Cookies for an all-around satisfying meal.

Ingredient Notes

Crispy Chicken Thighs

• skin-on bone-in chicken thighs: The star of the show! Cook as many as will fit in a single layer in your skillet.

• sea salt: You can also use kosher salt if you prefer.

• freshly ground black pepper 

Herb Salad

• fresh herbs: Mint, parsley, dill, basil, cilantro, oregano, and/or chives.

• lemon juice: Fresh (preferred) or bottled.

• unrefined extra virgin olive oil

• red Fresno chili: These peppers are considered a mild-hot so omit them from this salad if you aren’t a fan of spicy.

• Shallot: You can use a red onion if you prefer.

• sea salt and black pepper to taste

For exact ingredient amounts, see the full recipe card below. 

How to Make Crispy Chicken Thighs

Step 1: Pat the chicken dry with paper towels and season the pieces with salt as soon as you get home from the market, if possible. When you are ready to cook the chicken thighs, pat dry again with a paper towel and allow them to sit at room temperature for about 30 minutes to take off some of the chill. Place chicken thighs in a cold stainless steel pan or cast-iron pan (or another large skillet), skin-side down.

Step 2: Turn the heat to medium heat and cook them without moving them for about 15 to 30 minutes, depending on the size of the pieces, until the skin is perfectly golden brown.  You can use a splatter guard to prevent your stove from getting messy. Reduce the heat if the skin begins to burn before it gets evenly golden brown.

Step 3: Turn the thighs over and continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Alternatively, after flipping the chicken, you can finish them in your oven at 375 degrees F for 15 minutes or until the meat reaches an internal temperature of 165 degrees.

Step 4: In the meantime, toss the herbs, shallot, and chili pepper with half of the lemon juice and all of the olive oil in a small bowl. Plate the chicken and drizzle with the other half lemon juice and top with the herb salad plus a pinch of salt and pepper.

Expert Tips

• If you enjoy extra crispy skin, you can leave the chicken uncovered in the fridge overnight to help dry out the skin before cooking. 
• You can bake these chicken thighs in an air fryer if you prefer.
• Chicken should reach an internal temperature of 165 degrees F before consuming. I’ve found that using an instant-read thermometer is the best way to check internal temperature. Insert the meat thermometer into the thickest part of the thigh for the most accurate reading. 

What to Serve with Crispy Chicken Thighs

Serve these crispy chicken thighs with a yummy Collard Greens Salad, some Roasted Fall Vegetables, or with my Easy Pasta al Limone recipe. 

Storage Tips

Store leftover chicken thighs in an airtight container in the refrigerator for 3-4 days. 

Reheat in the oven at 350 degrees F for about 15 minutes. If you prefer, you can microwave the chicken thighs until they are heated through, but keep in mind that the skin will not become crispy again by microwaving them. If you want to get them crispy, use an air fryer (for 5-10 minutes) or the oven. 

You can freeze chicken thighs for up to 3 months. Let the chicken thighs cool completely, then store in a freezer-safe container or freezer bag and freeze. Thaw overnight in the refrigerator and reheat in the oven or air fryer. 

Recipe FAQs

Can I add other spices to this recipe?

• You can add whatever spices you like to make this recipe perfect for you and your family!

Can I cook these chicken thighs in an air fryer?

• Yes! If using an air fryer preheat it to 375 degrees F and cook for about 18 minutes.

Do I need to remove the chicken skin before cooking?

• Do not remove the skin before cooking. The skin adds flavor and helps keep the meat moist. This is also what makes them super crispy!

Why do I need to pat the chicken dry before cooking?

• Patting the chicken thighs before cooking makes the chicken crispier.

How can I prevent my chicken thighs from being dry?

• Chicken thighs are a dark meat, which is difficult to overcook. Cooking these until they reach an internal temperature of 165 will result in delicious, juicy, and moist chicken thighs.

Can I use boneless skinless chicken thighs instead of skin-on-bone-in chicken thighs?

• You can, however, the bone-in skin-on chicken thighs tend to be juicier and more flavorful- not to mention crispier! 

More Chicken Recipes

• Grilled Yogurt-Marinated Chicken Kabobs Recipe
• Spatchcocked Honey-Lemon Glazed Chicken Recipe
• Vodka Sauce Chicken Parmesan Sliders with Mozzarella and Pesto Recipe
• Baked “Fried” Chicken Recipe

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

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