These pan-fried chicken thighs are wonderfully crisp and juicy. Brining them first adds moisture to the dark meat and infuses flavor. The dark meat is very tender.

Pat chicken thighs dry with a paper towel and season all ... scraping up any browned bits from the bottom of the pan. Once the broth has come to a simmer, return chicken to skillet, skin-side ...

Technique Tip: Sear the chicken thighs in batches to avoid overcrowding the pan! Since this recipe calls for both lemon juice and lemon zest, make sure to zest the lemon before you juice it.

Sear chicken thighs in a cast-iron pan for crispy skin then drizzle them with a zesty lemon vinaigrette for a simple yet sensational meal. Anna Theoktisto is a recipe tester and developer.

Season chicken thighs generously on both sides with salt and pepper. Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato ...

I love fried chicken, but I avoid making it because I don't want to deal with the mess. Ina Garten has an oven-fried version ...

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

The viral "Marry Me Chicken" is a creamy, sundried-tomato-filled chicken dish that is worthy of a proposal.