Crispy Chicken Thighs

The internet’s pretty obsessed with this cracklin chicken recipe on Nom Nom Paleo. I was honestly intimidated at the idea of deboning a chicken thigh (despite constantly spatchcocking chicken) so never really made it until now. Turns out deboning is crazy easy so I’m not sure what my concern was. This is a good utility recipe to have (I slightly adapted it) as a dinner component. We served these with sesame wax beans and cayenne-spiked roasted potatoes – I had the leftovers the next day with more beans, leftover white rice and shrimp furikake seasoning.

I used the leftover chicken fat to sautee up some enoki mushrooms the next day and they were spectacular.

35127827456_27ced4e35b_q

4 bone-in, skin-on chicken thighs
kosher salt and pepper
Lawry’s seasoned salt
1 tbsp cooking fat (recipe recommends ghee, and less than I used; I used a combination of coconut oil and butter)

Dry chicken thoroughly. Remove bone from chicken thighs. Season with a bit of kosher salt. Refrigerate until cooking (in my case, several hours).

Slightly flatten chicken thigh or cut into thickest piece. Dust with some Lawrys and pepper.

Heat cast iron to medium (on our stove, anyway). Melt cooking pat. Place chicken thighs skin down and cook for ten minutes, rotating pan halfway through. Turn over and cook another 3-4 minutes. Let rest five minutes and serve.

Advertisements

Leave a comment

Filed under poultry, Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s