gluten freePrep the chicken
Unfold the boneless, skinless chicken thighs on a cutting board and trim away any large bits of excess fat if needed. Pat them very dry with paper towels so the seasoning sticks well and the chicken browns instead of steaming in the pan.
Mix the seasoning
In a medium bowl, stir together Neutral oil, Onion Powder, Garlic Powder, Smoked Paprika, Lemon Pepper Seasoning, and Cayenne Pepper until you have a loose, even paste with no dry pockets of spice.
Coat the chicken
Add the chicken thighs to the bowl and turn them well so every piece is thoroughly coated on both sides. Rub a little of the seasoning mixture into the surface of each thigh, especially any thicker spots, so the flavor is evenly distributed.
Heat the pan
Set a large heavy skillet over medium-high heat and give it a minute or two to get properly hot. The pan is ready when the oil looks glossy and fluid and a piece of chicken sizzles the moment it touches the surface.
Pan-fry the thighs
Lay the chicken thighs in the hot skillet in a single layer, smoother side down first, leaving a little space between them. Cook without moving them for 5 to 6 minutes, until the underside is deep golden brown with some darker toasted edges. Flip and cook the second side for 5 to 6 minutes more, until the chicken is cooked through and the thickest part reaches 165° F. If your skillet feels crowded, cook in batches so the pieces sear instead of releasing too much liquid.
Rest the chicken
Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing or serving. That short pause helps the juices settle back into the meat so the thighs stay tender and juicy.
Serve hot
Serve the spicy lemon pepper chicken thighs whole, or slice them into strips if you want an easy family-style presentation. Spoon over any flavorful juices from the plate and get them to the table while they’re still hot and crisp around the edges.
