Chicken thighs are a favorite in many households due to their rich flavor, juicy texture, and versatility. Today, we’re diving into a delicious recipe for Blackened Ranch Pan Fried Chicken Thighs. This dish combines the smoky, spicy flavors of blackened seasoning with the creamy, tangy taste of ranch. It’s perfect for a family dinner or a casual get-together with friends. Not only is this recipe easy to make, but it also provides a delightful twist on traditional chicken thighs. Did you know that blackening is a cooking technique popularized by Chef Paul Prudhomme in the 1980s? It involves cooking food at high heat with a flavorful spice rub, resulting in a deliciously charred crust.
Ingredients
For this recipe, you’ll need the following ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon blackened seasoning (store-bought or homemade, see below)
- 1 tablespoon ranch seasoning mix
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Homemade Blackened Seasoning:
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Instructions
Preparation
- Prep the Chicken: Pat the chicken thighs dry with paper towels. This step helps ensure a crispy skin. Season them with salt and pepper.
- Mix Seasonings: In a small bowl, combine the blackened seasoning, ranch seasoning mix, and smoked paprika. Mix well.
Cooking
- Coat the Chicken: Rub the seasoning mix all over the chicken thighs, ensuring they are evenly coated.
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat until it shimmers.
- Pan Fry the Chicken:
- Skin Side Down: Place the chicken thighs skin side down in the skillet. Cook for about 7-8 minutes or until the skin is crispy and browned. Be careful not to burn them; adjust the heat as necessary.
- Flip and Cook: Flip the chicken thighs and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
- Rest the Chicken: Remove the chicken from the pan and let it rest for 5 minutes before serving.
Optional Oven Finish
- Oven Method: If you prefer an oven finish, preheat your oven to 375°F (190°C). After pan-frying the chicken for 5 minutes on each side, transfer the skillet to the oven and bake for an additional 10-15 minutes.
Tips and Variations
- Baking vs. Frying: Wondering whether it’s better to fry or bake chicken thighs? Frying gives a crispy skin, while baking is healthier and ensures even cooking. This recipe combines both methods for the best of both worlds.
- Avoid Burning: To fry chicken thighs without burning them, maintain medium-high heat and avoid overcrowding the pan.
- Deep Frying Time: If you choose to deep fry bone-in, skin-on chicken thighs, it typically takes 13-15 minutes. Always check the internal temperature.
- Rendering Fat: To render fat out of chicken thighs, start cooking them skin side down on medium heat without oil until the fat renders and the skin crisps up.
- Flavor Variations: Experiment with different seasonings like adobo or Cajun spices for a new twist.
- Boneless Skinless Option: You can also try this recipe with boneless, skinless chicken thighs for a quicker cooking time and lighter option.
Nutritional Information (per serving)
- Calories: 320
- Protein: 24g
- Carbohydrates: 2g
- Fat: 24g
- Saturated Fat: 6g
- Cholesterol: 110mg
- Sodium: 480mg
- Fiber: 0g
- Sugar: 0g
This Blackened Ranch Pan Fried Chicken Thighs recipe is a delightful addition to your culinary repertoire. With its bold flavors and crispy texture, it’s sure to become a family favorite. Whether you choose to fry, bake, or combine both methods, these chicken thighs will be a hit at your dinner table. Don’t forget to explore other delicious chicken thigh recipes on easycrispyrecipes.com like French Fried Chicken Recipe and Baked Chicken Thighs with Adobo Seasoning. Try out this recipe, share your thoughts in the comments, and let us know how it turned out. Happy cooking.