I have four large bone-in chicken thighs and I want to pan fry them?

I have four large bone-in chicken thighs and I want to pan fry them?
Any ideas?I have bacon fat - no oilHow much fat do I melt in frying pan and how long do I fry them and how do I know they are cooked through?PS Pan Frying is only option. No oven or grill.

Bacon grease is a good vehicle to use for the oil in this recipe:

Fried Chicken:

4 bone in chicken thighs

Salt and Pepper, to taste

Flour, to dredge chicken in.

Season about 2 cups of flour (you WON'T be using it all) with the salt and pepper (and any other seasonings that you would like, such as poultry seasoning, sage, or marjoram).

Preheat about 1/4 cup (4 tablespoons) of the bacon grease over a medium high heat in a skillet large enough to accomodate the thighs without crowding them.....10-12 inches works best.....

Dredge chicken thighs in flour, (coat them in the flour) and set aside; when grease is shimmering (but NOT smoking) add the chicken pieces SKIN side down, and cook for about 5 minutes, lower heat to medium. Continue to cook for about 5 more minutes, the turn over and cook, uncovered, for about an addidtional 15 minutes. Cut to test for doneness: The juices should run clear when cut. Drain on paper towels, serve immediately......Enjoy......

If you want any other recommendations, I've starred this and will check back......

See how easy that was???

Christopher K.
Source(s):
I was professionally trained at Le Cordon Bleu.....LCB certified.....

Okay, I have the perfect idea for you and it will cook the chicken throughly.


If you dont use this idea- then your chicken will most likely be undercooked.

If you have just a frying pan, thats fine- but this would work better if you had a large sauce pan.

Use all the fat you have and put it at the bottom of whatever pan you use. If you have tomatoes or onions- slice a half of each and dice, but if you dont then add salt and pepper or whatever you want to use. It would be better with the tomatoes and onions however.

Add as much of the chicken as you can- this depends on the size of the pan your using.

Then add cups of water until the water just barely covers the chicken.
Add a lid to the pan your using- or find something that can cover the pan like a large serving dish- plate etc.

Check often, and make sure its not getting burned, etc.
Should be ready anywhere from 30-45 mintues.

Season the way you want. Heat a pan which will hold the four thighs on medium heat. Add a tablespoon of bacon fat to melt. Once hot, add thighs and let brown for about 8 -10 minutes (all stoves are not created equal in the heating range aspect). When nice and brown on bottom side, flip them and cook until they are done. If you need a bit more bacon grease, add it. When you poke them with a fork and no pinkish fluid runs out, they are probably cooked.
After browing, you can always add some chicken broth, thyme and bay leaf to braise them, and add saute'd vegs and rice to cook in with it. If you're going to braise them, though, it's best to have a lid to cover the simmering chicken.
Braising them will make them quite tender.
You can always add some cream of something soup if you want.
Hope this turns out for you.

Melt the bacon fat, enough to just cover the bottom of the pan, med. heat so as not to spatter. Place thighs, lightly salted and peppered in the pan, turn as they brown, then top with a lid, lower heat to low and allow to cook until done, about 20 - 30 mins.
You could add some chopped onion, garlic and/or rosemary to the pan near the

You can brown them then add water or chicken broth and let simmer about 15 minutes nice and tender.

just pan fry them with some black pepper and salt, no need for bacon
fry until brown