Crispy Fried Chicken Thighs

1. 1

   Salt and pepper both sides of the chicken thighs.

2. 2

   For an even slab of meat, cut off the excess.

3. 3

   Heat a little vegetable oil in a frying pan (if using a Teflon pan, you don't need any).

4. 4

   On low-medium heat, cook the chicken from Step 1 with the skin side down.

5. 5

   It's OK if the pan isn't hot yet.

6. 6

   Place a plate over the chicken and put a 2 liter kettle (or something similar) on top and cook for 6-7 minutes.

7. 7

   Check to see if the chicken has browned, then turn the pieces over.

8. 8

   Pat excess oil with paper towels.

9. 9

   Saute the chicken on the other side for 2-3 minutes until the meat becomes plump.

10. 10

    Once the chicken has finished cooking, cut into bite-sized pieces and serve on a plate.

11. 11

    This shows the chicken as a sandwich filling.

No additional tips available.