You are looking for a crispy pan-fried chicken thighs recipe that is unique? How to make it easy. If wrong processing then the result is not delicious. Whereas the delicious crispy pan-fried chicken thighs should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of crispy pan-fried chicken thighs, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare crispy pan-fried chicken thighs which is delicious as long as you know the trick and how to make this dish can become treat special.

Ingredients and seasonings must exist for make

1. Prepare 1 Chicken thigh
2. Use 1/3 tsp Salt
3. Prepare 1 Black pepper
4. Use 1 tbsp Sake
5. Prepare 1 Yuzu pepper paste

Pat your chicken thighs dry with a paper towel. Heat your oil on high until it begins to smoke. Add the chicken thighs and leave them alone! After five minutes, turn the chicken over and the heat down to low.

Steps to make Crispy Pan-fried Chicken Thighs:

1. Make cuts to make the meat an even thickness, and pierce the skin all over with the tip of the knife to prevent shrinking.
2. Sprinkle salt and pepper all over the skin. Place the chicken skin-side down in a frying pan without oil.
3. If you leave the meat to fry like this, it'll curl up, so lay a flat plate on top of the meat, and place a weight on top while frying it.
4. If you don't have an appropriate weight, you can use a small saucepan filled with about 500 ml of water. Fry the chicken this way for about 20 minutes on very low heat.
5. Once you've cooked it for 20 minutes, oils and juices will come out of the meat, so soak up the liquids completely with a paper towel and fry over medium heat for another minute.
6. Once the skin has turned golden brown, flip the chicken thigh to cook the meat side. At this time, pour the sake in the pan around the chicken, and fry at medium-low heat for 5 to 6 minutes.
7. Once the chicken has cooked through (it is ready if you press it and it springs back), remove it to a tray, and once it has cooled a bit, cut it into easy-to-eat pieces and lay out on a plate.
8. Since this has been seasoned only with salt and pepper, you could dip with a little yuzu pepper paste.
9. Done and ready to serve!

Rinse and pat the chicken thighs dry with a paper towel. In a large bowl add the buttermilk, salt, dried garlic, dried onion, black pepper, cayenne pepper, and paprika. Then give it a good whisk. Layout chicken thighs and trim off any extra skin. Cover the skin of the chicken with the desired amount of kosher salt and black pepper.

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