The problem with pan frying food that's still on the bone (ie: chicken thighs, legs, leg quarters, shanks etc) is that you can't get a good overall sear like you do with a solid chunk of boneless muscle. And if you don't get a good sear and you're frying in hot oil, guess what happens when you turn the meat over? Juices run out, hit the hot oil, and send out a nice, hot spurt of searing hot oil



I was even using 18" tongs and it still got me. I'll have to invest in cooking gloves and I hate those things.