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Crispy Chicken
Ingredients
  • 8 bone-in skin-on chicken thighs (about 4 lbs.)
  • 1 tablespoon kosher salt, divided
  • 2 tablespoons ghee or avocado oil
Steps
  1. Blot the chicken dry and starting at one end of each thigh, carefully cut out the bone with a pair of sharp kitchen shears.
  2. Flatten each thigh with a meat pounder (or cut a gash in the thickest part so each thigh will lay totally flat).
  3. Flip the thighs skin-side up and sprinkle with ½ tablespoon salt.
  4. Heat ghee in a large cast-iron skillet over medium-high heat. Once hot, place three to four thighs skin side down in the pan in a single layer. Do not overcrowd.
  5. Season the tops of the chicken and fry for 7 to 10 minutes or until the skin is crispy and golden.
  6. Flip the thighs and cook for 3 more minutes or until cooked through.
  7. Transfer crispy thighs to a wire rack and rest. Continue process with remaining chicken thighs.
  8. Slice and serve.
Notes
  • Non Nom Paleo
 

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