Have you ever eaten a perfectly browned, yet moist piece of chicken? I have and it’s divine! Juicy, simple, yet incredibly delicious.
The only problem was that I had no idea how to make chicken like this. I knew how to grill or roast meat, but to make pan fried chicken was a concept that I just didn’t understand. At a cooking demo a few months ago, a chef demonstrated how simple and easy this process is. So simple that it involves only 3 ingredients.
pan fried chickenSince then, I’ve made pan fried chicken many times. My husband loves this recipe and so do I since literally nothing is wasted.
The key is to buy chicken thighs with the bone and skin. I know, I know… some people have issues with dark meat. But the beauty of this recipe is that you’ll render the fat (called Schmaltz) from the dark meat (which there isn’t much of it in the white) in order to make this dish delicious. If you can, buy pasture-raised and/or organic meat.
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.