Crispy Boneless Chicken Thighs Food

CRISPY OVEN BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 450 degrees Fahrenheit. Lightly grease a 9x13 pan or 3 quart baking dish.
• Trim the chicken thighs of any excess fat or skin. Place chicken thighs directly into the prepared dish, skin side up.
• Drizzle chicken skin with olive oil and rub to coat.
• In a small bowl, stir together paprika, basil, oregano, garlic powder, onion powder, salt, and pepper. Sprinkle evenly on top of chicken thighs.
• Roast chicken in the preheated 450 degree oven for 35-40 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
• Remove from oven and brush the tops of each piece of chicken with the juices from the pan. Place under the broiler setting for 1 to 2 minutes to finish and add extra crispiness to the skin.

CRISPY PAN-FRIED BONELESS SKINLESS CHICKEN THIGHS

Steps:

• Season chicken thighs with salt, pepper, paprika, onion and garlic powder. Dredge in flour, shaking off excess, then set aside.
• Add about a 1/4 inch of oil to a large skillet. Heat the oil over medium-high heat, add the chicken and fry it, undisturbed for about 8 minutes, until crispy and deep golden brown. Flip and continue frying for another 8 minutes.
• Serve hot with a BBQ or a dipping sauce.

CRISPY AIR FRYER CHICKEN THIGHS

Steps:

• Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine.
• Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
• Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.

CRISPY GRILL PAN CHICKEN THIGHS

Steps:

• Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
• Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
• Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
• Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.