1
Combine salt, black pepper, garlic & onion powder, dried oregano, basil & parsley, red pepper flakes & grated parmesan. Mix well.
2
Pat dry the chicken thighs with paper towel.
3
Season the chicken with the prepared spice rub, making sure all nook & crannies is completely coated with the seasoning.
4
Heat the oil & the butter in a large wide skillet over medium high heat.
5
Arrange the chicken thighs, in a single layer, smooth side down. Leave it undisturbed for 5 mins.
6
Tun the pieces over & let it fry on the other side, again undisturbed for another 4 mins.
7
Once the other side get crusty & golden, lower the heat to medium. Cooking for another 2 to 3 mins, flipping occasionally, until the internal temperature reaches at least 165F.
8
Once fully cooked, let the chicken rest for 5 mins before slicing & serving. Serve hot with pasta, egg noodles or rice.