Pan Fried Chicken Thighs

Step 1

Season Bone-In Chicken Thigh (2 pound) with Sriracha (to taste), Granulated Garlic (to taste), Dried Oregano (to taste), Soy Sauce (to taste) and Kosher Salt (to taste) for at least 6 hours, better yet overnight.

Step 2

Let the chicken come to room temperature before cooking. Once ready to cook, pat the chicken dry.

Step 3

Heat Peanut Oil (as needed) in a skillet over medium-high heat until very hot. Place the chicken skin-side down until golden and crisp about 12 minutes, depending on the size of the thighs. Flip and cook the other side.

Step 4

Remove from pan and transfer to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165 degrees F (73 degrees C).