Let's transform ordinary chicken thighs into the most crispiest bite without the need for excessive oil. I'm sharing my go-to recipe for the ultimate crispy cast iron skillet chicken thighs seasoned to perfection with shawarma.
This recipe can be whipped up in under 45 minutes making it the perfect dinner option for any night of the week. What's even better? You only need 6 ingredients.
Chicken thighs are considered dark meat and are incredibly flavorful - even more flavorful than chicken breast. They're also a budget-friendly alternative making it an economical option for serving a crowd.
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Ingredients
Let's get into the key ingredients that bring these ultimate crispy cast iron skillet chicken thighs to life. They're first seasoned with shawarma, kosher salt, and vibrant parsley. Then, dredged in all-purpose flour so each morsel has that crispy exterior. Finally, their dipped in avocado oil bringing flavor and texture.
- Chicken thighs
- Shawarma seasoning (I used McCormicks Shawarma Seasoning)
- Kosher salt
- Dried parsley
- All-purpose flour
- Avocado oil
See recipe card for quantities.
How to Make Crispy Cast Iron Skillet Chicken Thighs
Ready to dive into these step-by-step instructions for making the most succulent and irresistible crispy chicken thighs to grace your dinner table.
- Wash your chicken thighs and pat them dry thoroughly with paper towels.
- Season them generously and evenly
- Add all-purpose flour to a shallow dish and dredge the skin side ONLY through the flour. Then, place on a lined baking dish. Set aside.
- Place your cast iron skillet on the stove-top over medium-high heat.
- Add the cooking oil to the skillet
- When the oil begins to sizzle, add your chicken thighs SKIN-SIDE down.
- Flip the chicken over and allow the other side to cook.
- Then, remove your skillet from the stove-top and place it in a preheated 375 degree oven to continue cooking the chicken.
Substitutions
Feel free to get creative and experiment with different seasoning combinations, but trust me, shawarma seasoning blend adds a special touch.
Equipment
I used my cast iron skillet for this crispy chicken thigh recipe to get that crispy outer crunch. If you do not have a cast iron skillet, do not fret - a Dutch oven or any other oven-safe skillet will work.
What to Serve with Crispy Chicken Thighs
These are my favorite side dishes to serve with this recipe:
- Crispy Oven Roasted Baby Potatoes,
- this Herb Garlic Mashed Potatoes Recipe
- Crispy Oven Roasted Broccolini,
- Peach Arugula Salad
- Simple Italian Cucumber Salad
- Saffron Yellow Rice In Rice Cooker
Storage and Reheat
Storage
Store any leftovers in a ziploc bag or in an airtight container with a tight-fitting lid, and store in the fridge for up to 3 days.
Reheat
To reheat, place your chicken thighs on a lined baking sheet or pan and place in a 375 degree preheated oven until warm throughout.
Top Tip
- Before seasoning, make sure to pat the chicken thighs thoroughly with paper towels to remove any moisture. This will ensure a crispy outer coating.
- Add a generous amount of seasoning on both sides of the thighs as this will ensure that you always have that perfect bite.
- Preheat your cast iron skillet before adding the oil. This will enable the skillet to heat evenly and will prevent most foods from sticky to the surface.
- When dredging the chicken in all-purpose flour, ensure a thin and even coating. This will guarantee a crispy outer coating. For this recipe, ONLY dredge the skin-side.
- Invest in a digital meat thermometer to ensure perfectly cooked chicken. Aim for an internal temperature of 165 degrees F. For chicken thighs, I prefer an internal temperature of 175 degrees.
FAQs
Preheat your cast iron skill before adding the oil. When the oil it hot it will begin to shimmer. Then, add your thighs skin-side down and allow your thighs to pan-fry undisturbed. It's important that you resist the urge to flip them over too early.
I suggest extra virgin olive oil or avocado oil; however, if you're looking to deep fry, I highly recommend a cooking oil with a high smoking point. My favorite is avocado oil but vegetable oil or canola oil are great options too.
This really depends on your preference as both are great options. If you're looking for a truly crispy outer coating WITHOUT having to deep fry, I highly recommend this recipe. It uses a small amount of cooking oil and a thin coating of all-purpose flour.
More Cast Iron Skillet Recipes
Looking for other recipes like this? Try these:
- Lemon Pepper Pork Chops in Cast Iron Skillet
- Best Healthy Cast Iron Skillet Chicken Breast
- Best Way to Cook London Broil
- Cajun Oven Roasted Turkey Thighs
More Chicken Recipes
Check out our variety of other mouthwatering chicken recipes.
📖 Recipe
Ultimate Crispy Cast Iron Skillet Chicken Thighs
Ultimate Crispy Cast Iron Skillet Chicken ThighsEquipment
- Cast Iron Skillet
- Baking sheet lined with foil for easy clean-up and fro seasoning thighs
- Tongs for flipping chicken over
- Paper towels to pat dry chicken
- Small bowl for combining seasoning
Ingredients
- 2-½ lbs bone-in, skin-on chicken thighs (about 7-8)
- ¾ cup all-purpose flour
- 4 tablespoon avocado oil
- 1.5 tablespoon shawarma seasoning (I use McCormick)
- ½ tablespoon dried parsley
- ½ tablespoon kosher salt (plus 1-tsp kosher salt)
Instructions
- Preheat oven to 375 degrees F.
- Add all seasoning to a small bowl and combine. Add all-purpose flour to a shallow dish. Set aside.
- Line a baking sheet with foil paper. The foil is used for easy clean-up. Then, line it with paper towels. Wash your chicken thighs and gently shake off any excess water. Place them on top of the lined baking sheet. Grab a few more paper towels and blot the top of each thigh to get rid of any excess moisture. Remove the paper the paper towels and discard.
- Season both sides of the chicken thighs generously with the seasoning blend. Ensure that the seasoning is evenly distributed. Dredge each thigh SKIN SIDE ONLY in the flour and gently shake off any excess flour and place on baking sheet.
- Preheat your cast iron skillet on the stove-top over medium-high heat. When hot, add the avocado oil. When the oil is hot, it will shimmer. Then, add the chicken with SKIN SIDE DOWN into the skillet. Let the chicken pan fry undisturbed for 7 minutes until the skin side browns and becomes crispy. Flip the chicken over, and cook for an additional 5 minutes.
- Remove the skillet from the stove-top and place in the preheated oven to continue the cooking process for an additional 20 minutes or until the internal temperature reaches at 165 degrees and the juices run clear. For chicken thighs I prefer an internal temperature of 175 degrees.
Notes
- Before seasoning, make sure to pat the chicken thighs thoroughly with paper towels to remove any moisture. This will ensure a crispy outer coating.
- Add a generous amount of seasoning on both sides of the thighs as this will ensure that you always have that perfect bite.
- Preheat your cast iron skillet before adding the oil. This will enable the skillet to heat evenly and will prevent most foods from sticky to the surface.
- When dredging the chicken in all-purpose flour, ensure a thin and even coating. This will guarantee a crispy outer coating. For this recipe, ONLY dredge the skin-side.
- Invest in a digital meat thermometer to ensure perfectly cooked chicken. Aim for an internal temperature of 165 degrees F. For chicken thighs, I prefer an internal temperature of 175 degrees.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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