Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1/4 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp neutral oil

Instructions:

  1. Use paper towels to pat the chicken thighs completely dry to prevent steaming and ensure a golden crust.
  2. In a shallow bowl, whisk together the cornstarch, smoked paprika, garlic powder, salt, and pepper.
  3. Press each chicken thigh firmly into the seasoned cornstarch, shaking off any excess to maintain a thin coating.
  4. Place a skillet over medium-high heat and add the neutral oil, heating until the oil shimmers or begins to smoke.
  5. Carefully place the thighs in the pan, searing undisturbed for 5–7 minutes per side until a deep, mahogany-colored crust forms.
  6. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  7. Transfer the chicken to a wire rack or plate and let it rest for 5 minutes to redistribute juices.