Chicken thighs in a frying pan

Cookinero 2 May 2025

One of the favorite dishes of many people is fried chicken. Fried wings or thighs are especially delicious. When fried, everyone's favorite crispy crust is formed. With the addition of breadcrumbs, the crust will be even tastier, and the chicken thighs will look even more appetizing! Add crushed garlic cloves and ground pepper mixture. After this, the taste of the dish will be revealed even more strongly, it will become rich and piquant!

How to cook Chicken thighs in a frying pan

Step 1

Chicken thighs in a frying pan

Crush the garlic cloves.

Step 2

Chicken thighs in a frying pan

Take a deep bowl, put the chicken thighs in it. Add chopped garlic, breadcrumbs, salt and pepper mixture. Mix all the ingredients well and leave for 15 minutes. This is necessary for marinating the thighs.

Step 3

Chicken thighs in a frying pan

Take a frying pan, grease it with vegetable oil and heat it up. Put the chicken thighs in for frying and cover the pan with a lid.

Step 4

Chicken thighs in a frying pan

Fry the chicken over moderate heat for 15-20 minutes until golden brown on one side.

Step 5

Chicken thighs in a frying pan

Then turn the chicken thighs over and fry for another 15-20 minutes until golden brown on the other side.

Step 6

Chicken thighs in a frying pan

Turn off the heat and let the thighs cool a little. The chicken thighs are ready!

Chicken thighs in a frying pan - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute chicken breasts, but adjust cooking time to prevent drying out—reduce to 12-15 minutes per side due to leaner meat.
Use almond flour, crushed gluten-free crackers, or grated Parmesan for a crispy coating without gluten.
Store in an airtight container for 3–4 days. Reheat gently in a pan or microwave to retain moisture.
Try substituting chicken with firm tofu or portobello mushrooms; marinate and pan-fry similarly, reducing cooking time to 5–7 minutes per side.
Serve with roasted veggies, mashed potatoes, or a fresh salad for a balanced meal.
Yes, freeze in a sealed bag for up to 3 months. Thaw overnight in the fridge and reheat in a skillet for best texture.
Ensure the pan is well-heated and oiled before adding thighs, and avoid moving them until a crust forms.
Omit breadcrumbs and use a spice rub (e.g., paprika-garlic powder) for flavor. Cook as directed.
Yes, marinate thighs up to 24 hours in advance for deeper flavor; store covered in the fridge.

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