Superfast Crispy Chicken Thighs
The skin is a treat. Here are four keys to making it crispy: First, pat the skin dry before you season it. Second, place the chicken, skin side down, in a heavy skillet over medium-high heat. Your pan may spit a little fat and smoke as if you were frying bacon. If that bothers you, then turn the heat down, increase the cook time, and gently render the fat from the skin. Third, watch the edges of the skin. When they go golden, pop the skillet in the hot oven. Fourth, flip the thighs during the last few minutes. Hot air will wash over the skins, crisping them.