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.
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.