Pan-fried chicken thighs coated in seasoned flour and a thin layer of mayo, which crisps golden and tangy in the skillet. This shelf's mayo has enough body and flavor to do the seasoning work for you, so dinner is ready in under thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 400 calories a serving, 32 g protein, 19 g carbohydrate, 22 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Mix 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
2. Spread 1/2 cup mayo thinly over both sides of each thigh, using about 2 tablespoons per piece. Dredge each thigh in the seasoned flour, coating lightly on both sides and shaking off excess.
3. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Lay the chicken thighs skin side down in the pan and let them cook undisturbed until the skin is deep golden and crisp, about 12 minutes.12 min
4. Flip each thigh and cook skin side up until the second side is golden and an instant-read thermometer inserted into the thickest part reads 165°F [74°C], about 8 to 10 minutes more. Transfer to a plate.10 min

Note Swap bone-in chicken breasts if you prefer white meat; add 2 minutes to the second side. Leftovers keep refrigerated for three days and are good cold or reheated gently in a low oven. Serve with a simple green salad and lemon wedges.