This recipe is as good as any fried chicken you have ever had though it has no coating and it is not deep fried.
Pat some chicken thighs dry, clip off any excess skin and sprinkle liberally with salt and pepper.
Melt several tablespoons of coconut oil in an oven proof, heavy pan. Place the thighs skin side down and let them cook for 10 minutes. The pot needs to be hot enough that the chicken sizzles when placed in the pan. After 10 minutes, place the pan in the oven for 5 more minutes.
After the 5 minutes is up, turn the thighs over and let them cook for an additional 10 minutes.
I served them with mashed potatoes and chicken gravy. They are crisp on the outside and moist and tender on the inside. All the fat in the thighs will have been rendered.