Sprinkle 0.8-1% salt on the chicken thighs and pierce them well with a fork.

Drizzle with olive oil, rub well, and sandwich a bay leaf between the skin and the flesh. Leave this overnight.

Remove the bay leaf between the skin and the meat, and place the chicken skin-side down in a frying pan and fry. (Put the bay leaf on top)
Fry the meat both sides while pressing and wipe off excess oil with a paper towel.