Name: Blackened Ranch Pan-Fried Chicken Thighs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®); 1 pinch fresh cracked black pepper; salt to taste; 4 chicken thighs

Blackened Ranch Pan-Fried Chicken Thighs

Blackened Ranch Pan-Fried Chicken Thighs cover

From the Cook

1/2

Blackened Ranch Pan-Fried Chicken Thighs

Sunday Table Verified

Ingredients

Warning0 allergens identified

Blackened Ranch Pan-Fried Chicken Thighs

1 tablespoon vegetable oil

2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)

1 pinch fresh cracked black pepper

salt to taste

4 chicken thighs

Instructions

This recipe also lives on Sunday Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Heat oil in a cast-iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing mix, fresh cracked pepper, and salt onto one side of chicken thighs; flip and repeat on second side.

Place thighs, skin-sides down, into skillet; cook without moving to blacken skin, about 12 minutes. Flip thighs and cook until chicken is no longer pink in centers and the juices run clear, about 12 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Ranch Mix Magic 🌟
Toast the dry ranch seasoning in a dry skillet for 30 seconds before coating the chicken to intensify its flavor profile and remove any raw powdery taste.
Cast Iron Perfection 🍳
Ensure your cast-iron skillet is preheated for at least 3-4 minutes to create the ideal blackened crust and prevent the chicken from sticking.
Skin Crispy Technique 🔥
Pat chicken thighs completely dry with paper towels before seasoning to guarantee maximum crispiness and prevent steaming instead of searing.
Even Seasoning Trick 🧂
Use a fine mesh strainer to evenly distribute the ranch seasoning, ensuring a consistent and thin coating across the entire chicken surface.
Fat Render Mastery 💨
Start skin-side down to render fat and create a crispy exterior, cooking for about 6-7 minutes before flipping to finish cooking.