Pan-seared chicken thigh quarters without breadingPhoto byGin Lee

Pan-seared chicken thigh quarters without breading

Preparing chicken thigh quarters is a simple and delicious dish that involves seasoning them well and cooking them in a skillet on the stovetop. The skin on the chicken crisps up beautifully, resulting in a flavorful dish that tastes like deep-fried chicken without the excess grease and breading.

Ingredients:

• Chicken thigh quarters with back pieces, skin-on
• Smoked paprika, to taste
• Freshly ground black pepper, to taste
• Garlic and herb seasoning, to taste
• Seasoning salt, to taste

Instructions:

Pat the chicken pieces dry with a paper towel, and make a few small cuts with a knife to help the seasoning penetrate.

To suit your preference, sprinkle the chicken with smoked paprika, black pepper, garlic, herb seasoning, and seasoning salt.

Heat a large skillet over high heat and place the chicken skin-side down. Cover with a lid and cook for 12 to 15 minutes.

Uncover the skillet and continue cooking for another 10 to 12 minutes until the skin is crispy.

Flip the chicken and cook for an additional 10 minutes until fully cooked.

Transfer the chicken to a paper towel-lined plate to drain excess oil.

Serve with your favorite side recipes, like mashed potatoes or corn on the cob.

This pan-seared chicken thigh quarters recipe is a quick and easy way to enjoy crispy, flavorful chicken without the need for breading. Give it a try and savor the delicious results!