Salvere Recipe: Easy Pan “Fried” Chicken Thighs

Growing up with roots in a southern family, fried chicken found it’s way to our table several times a month. I remember always preferring the white meat (although there is not much that does not taste good fried)! Over the last several years, I found myself turning to chicken thighs — Chicken breast started to seem much to dry and lacked flavor.

While cooking chicken thighs can be done in many ways, my favorite lately seems to be pan frying them. Now, frying does not mean immersing them fully in oil but putting some oil in the pan and turning it on a medium heat. Use your favorite spices in the recipe below.

Pan Fried Chicken Thighs
paprika chicken thighs

1 lb boneless chicken thighs
2 tbsp Ghee or olive oil or bacon grease
Smoked Paprika
Sea Salt
Black Pepper

Turn stove on medium and place fat in a skillet. While pan heats up, generously shake paprika over one side of the chicken thighs. Do the same with the salt and black pepper. Place thighs in pan with the spiced side of the thighs down on the pan. Sprinkle other side with same spices when in the pan. If using skin on thighs, cook until skin browns but not burnt, then turn. Check after 10 minutes then turn. Chicken should be brown on both sides. Time will vary based on size of chicken but cook until juices run clear.

Thats it!

by Lisa Martin, owner and personal trainer at Salvere Health and Fitness. If you’d like to contact Lisa, email her at or call her at (410) 707-0055.

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