Spicy Pan-Fried Chicken Thighs with Smoky Paprika
Savor the robust flavors of these spicy pan-fried chicken thighs, a dish that tantalizes the palate with its crispy skin and incredibly tender, juicy meat. The rich, smoky aroma of paprika blends beautifully with a subtle kick of cayenne, creating a deeply satisfying and complex taste profile. Each bite offers a delightful textural contrast, from the perfectly rendered, crackling skin to the moist, flavorful interior. This dish is a testament to how simple ingredients, expertly prepared, can deliver an unforgettable culinary experience, evoking warmth and comfort with every forkful.
Ingredients
- •2 bone-in, skin-on chicken thighs, approximately 200 grams each
- •15 ml olive oil
- •5 grams salt
- •3 grams black pepper
- •4 grams smoked paprika
- •2 grams cayenne pepper
- •2 grams garlic powder
- •2 grams onion powder
Instructions
- 1
Pat the chicken thighs very dry with paper towels, this is crucial for crispy skin.
- 2
In a small bowl, combine the salt, black pepper, smoked paprika, cayenne pepper, garlic powder, and onion powder. Mix well.
- 3
Generously rub the spice mixture all over the chicken thighs, ensuring it gets under the skin slightly for maximum flavor.
- 4
Heat the olive oil in a large heavy-bottomed pan or cast iron skillet over medium heat.
- 5
Once the oil is hot, carefully place the chicken thighs skin-side down in the pan. Do not overcrowd the pan.
- 6
Sear the chicken skin-side down for 12-15 minutes, pressing down occasionally with a spatula to ensure even contact, until the skin is deeply golden brown and crispy.
- 7
Flip the chicken thighs and cook on the other side for 10-12 minutes, or until the internal temperature reaches 74 degrees Celsius.
- 8
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before serving.
- 9
Optional: A light dusting of smoked paprika for visual appeal.
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