Pan Fried Crispy Chicken AIP
Prep Time
5 mins
Cook Time
20 mins
Resting Time
5 mins
Total Time
25 mins

Fried chicken...need I say more?  

Course: Dinner, lunch, Main Course, Meat
Cuisine: American
Keyword: AIP, AIP on a budget, Cheap Meal, Easy AIP, Fried Chicken, kid friendly, Pan Fried
Servings: 8
by: Jen Gault |
  • 10 Bone-in, Skin-on Chicken Thighs
  • 1-2 tbsp Extra Virgin Olive Oil I eyeballed this, so, it will depend on how big or small your chicken pieces are
  • 2 tsp Himalayan Salt
  • 2 tsp sage
  • 1 tbsp fresh minced garlic I love garlic, so, adjust to your own personal taste
  • 1 tsp garlic powder
  • 1-2 tbsp Avocado oil or fat of choice, just make sure it has a high burn point
  1. Take chicken out of the refrigerator about 30-40 minutes before cooking, this will help keep your chicken nice and juicy.

    Preheat your oven to 475.

  2. Evenly sprinkle seasonings on the skin side of the chicken, I typically only sprinkle a bit of salt on the other side. 

    Then, drizzle the olive oil on your chicken and rub in your seasonings.

  3. Place your chicken, skin side down, in a medium-high heat, oven safe pan.  You want your pan hot, but not smoking.

    Let the chicken cook skin side down for about 10-12 minutes, then, place your pan in your preheated oven for an additional 10-12 minutes, still skin side down.  

  4. Flip your chicken and let cook in the oven for another 3-5 minutes, or until the internal temp reaches 165.

  5. Remove from the oven and let it rest for 5 minutes. 

  6. DEVOUR!