Pan-Fried Chicken Thighs with Italian Salsa by Carla Lalli Music

The ideal situation, in my book, is boneless and skin-on, and until the rest of the world catches on, we have to do it ourselves. Quick cooking plus crisp skin—worth it.

Photo by Gentl and Hyers

MAKES 2 TO 4 SERVINGS

Chicken thighs are the best—juicy, flavorful, and crowned with a generous swath of skin that gets fantastically crisp. There’s just one problem: Grocers sell thighs either bone-in and skin-on , or boneless, skinless. The ideal situation, in my book, is boneless and skin-on, and until the rest of the world catches on, we have to do it ourselves. Quick cooking plus crisp skin—worth it.