8 organic chicken thighs, bone-in, skin on (approximately 4 pounds)
1 tablespoon of good salt like sea salt, kosher salt, Himalayan pink salt or Real Salt
1 tablespoon of ghee or coconut oil
2 teaspoons spices or herbs of your choice
Instructions
Remove bones from the thighs with a pair of sharp kitchen shears. Save the bones to freeze for homemade chicken stock.
Dry the chicken with paper towels.
Pound thighs between 2 pieces of waxed paper till flat. Or you can just cut a gash in them with your kitchen shears. You want them to lay flat.
Put the thighs skin side up on a sheet pan. Sprinkle with the salt.
Heat ghee in a large cast iron or stainless steel pan.
When hot, add 4 of the thighs and cook 7-10 minutes rotating pan 90 degrees half way through.
Flip chicken over and cook 3 or 4 minutes more. While the meat side is up, now's the time to sprinkle with salt and pepper and whatever spices you're using.
Remove thighs to a wire rack for 5 minutes.
Repeat with the remaining thighs.
Serve whole or slice into fingers and serve.
Recipe by Kate Battistelli at https://katebattistelli.com/food/kitchen-princess-recipes/healthy-options/cracklin-crunchy-chicken-gluten-free-easy/