Pat the chicken thighs dry, then lay them, skin-side down, on fresh paper towels to dry the skin especially well to prevent splattering. In a wide, heavy, ovenproof skillet that’s at least 2 inches deep, heat the oil over high heat until shimmery. Working in two batches if need be, evenly season the chicken all over with 1 1/2 tablespoons of the salt and add the chicken, skin-side down, to the skillet. Reduce the heat to medium and cook until the skin is deep golden brown and crisp, 8 to 10 minutes. Flip the chicken and cook to give the bottoms a little color, about 3 minutes more, transferring the thighs to a plate as they’re done.