Step 1: Tools and Ingredients
8-12 Chicken thighs, bone and skin intact (cheaper and tastier than boneless skinless chicken breasts)
1/4 cup flour or cornstarch
3 Tablespoons chili powder (or cayenne, or paprika - mix and match for spice and flavor)
1/2 teaspoon salt
1 Tablespoon butter
Heavy pan (cast iron is lovely, but anything will do)
Oven-proof rectangular pan (broiler pans drain oil well, but a casserole dish will do too)
splatter screen (optional)
Step 3: Dredge
Step 4: Fry
Place skin-side down in hot skillet, and fry until the skin is browned and a bit crispy - this usually takes about 3-5 minutes, depending on the pan.
Flip, and sear the meat side for another ~3 minutes, then remove thighs and place them on the roasting pan skin-side up. Continue frying the rest of the thighs.
Step 5: Bake
I can't emphasize strongly enough how important it is to have a good instant-read thermometer! Shell out the cash for a thermapen, and you'll always have moist chicken, fish, and burgers, and perfectly-cooked steaks.
Step 6: Serve
These thighs keep well in the refrigerator, and reheat nicely in the microwave. They're even decent cold the next day.