Crispy Chicken Thighs

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The colonel has been calling. The fried, crispy, breaded chicken has been creeping into my dreams and I don’t know what to do. I can’t find myself at 10 o’clock at night pouring over a bucket of chicken. I just can’t let that happen. I have to avoid that crunchy crust, and get it without the carb overload. But how? Luckily, I think I found a way. Using skinless, boneless chicken thighs and sea salt.

Hear me out. I know I’m not going to actually get chicken breaded with the fabulous-ness that I want, but I’m going to try my best. So I salted and black peppered the heck out of some chicken thighs, then placed them in a warmed saute pan with olive oil in the pan.

The goal is to get the chicken cooked through on the first side so that it pulls from the pan easily, has a golden crust, and is cooked halfway through so you can flip it and cook it on the other side. I’d say this takes about 8 minutes or so on medium to medium-high heat. Cook through the chicken after flipping it.

When you take it out of the pan, place it on some paper towels to get rid of the excess oil. Let cool for a few minutes, then enjoy the golden, crispy chicken. Simple, lovely, and totally gave me that crispy chicken need. Just remember, use chicken thighs. They won’t dry out like white meat and lets you keep it cooking longer. Also, a big plus is the thigh meat is cheap! Perfect for a single gal on a budget!

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